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Lamb, Lamb-y, Lamb with Herb Handfuls Recipe

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This recipe for Lamb, Lamb-y, Lamb with Herb Handfuls, by , is from The Pennington Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Pennington
Added: Tuesday, December 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Lamb chops, loin or shoulder blade - 6oz per person

Salt & Pepper
Olive Oil, appx 1/2 cup
Mint
Oregano
Marjoram
Garlic cloves


Directions:
Directions:
Sprinkle meat with salt & pepper - a bit more salt than you’re comfortable with is perfect.

Make a marinade with various chopped herbs and olive oil. Use whatever you have – rosemary, thyme, oregano, etc. Marjoram is super tasty. Add a clove or two of chopped garlic. Chop up your herbs and add enough olive oil to act as a marinade.

Over a grill, or under a broiler, place the lamb and cook for about 10-15 minutes on each side. They will release a lot of smoke from the fat, so be careful and make sure to turn on your fan if using your broiler. Let the lamb rest at least 5 minutes after removing from the heat.

Serve with a sprinkling of chopped mint.

Number Of Servings:
Number Of Servings:
Few or Many
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Lamb is a great protein, that is often passed over. Because of the stronger flavor, a little goes a long way making a four ounce portion satisfying and in this case…….delicious.

 

 

 

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