Roasted Lamb Chops - FOX21- Entertaining Delmarva One Click at a Time

Roasted Lamb Chops

© Ed O'Neil © Ed O'Neil
  • 2 lamb chops
  • 2 bulbs roasted garlic (prepared ahead of time)
  • 1/2 tsp dried thyme
  • 1 1/2 cups olive oil
  • 1 cup red wine
  • 3 tablespoons olive oil
  • 3 tbsp minced garlic
  • 1 small onion, chopped
  • salt and pepper to taste 

Place lamb chops in a shallow marinating dish. Take roasted garlic cloves and smear on both sides of the lamb chops. Season with thyme, salt and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.

The next day, scrape off the partially solidified oil, leaving only the marinade and the lamb chops in the dish. Pour the red wine over the chops and refrigerate for 3 more hours.

Heat minced garlic and olive oil in a large skillet over medium-high heat. Add chopped onion and saute until tender. Place the lamb chops in the skillet, cover, and cook for 8 to 10 minutes on each side.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by Frankly
Powered by WorldNowAll content © Copyright 2000 - 2015, WorldNow and EBOC. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.