• Tommy Centola

Bronzed Lamb Chops

Updated: Jan 4

Lamb is meat that most people don’t like. It has a grassy taste to the meat. I, on the other hand, love lamb and eat it every chance I can.

4 tablespoons Olive Oil

1 tablespoon Blackened Seasoning

8 (2-3 oz) Lamb Loin Chops, about 1 inch thick, well chilled

Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes

As soon as the skillet is hot, lightly coat one side of each chop with oil, then sprinkle each oiled side evenly with 1/2 teaspoon of seasoning. Place chops in the skillet seasoned side down and sprinkle the top sides of all the chops evenly with the remaining seasoning.

Cook about 3 minutes. Turn the chops and, if the chops are extra lean, pour about 1/2 teaspoon olive oil on top of each. For medium rare, cook the chops 3 minutes more. ( For medium, cook 4 minutes per side.) Remove chops and place on a serving platter. Don’t stack the chops. Wipe the skillet clean and cook the remaining chops.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

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