My Lamb Chops Lemon and Rosemary Bake ☺

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, my lamb chops lemon and rosemary bake ☺. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

My Lamb Chops Lemon and Rosemary Bake ☺ is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. My Lamb Chops Lemon and Rosemary Bake ☺ is something which I’ve loved my entire life. They’re nice and they look wonderful.

Add the lamb stock cube to the boiling water stir and dissolve in a jug, add the fresh rosemary and stir. Remove the chops from the marinade, reserving it. Place the chops fat side down in a suitable pan. Cook slowly until the fat is brown and crisp.

To begin with this particular recipe, we have to first prepare a few components. You can have my lamb chops lemon and rosemary bake ☺ using 7 ingredients and 9 steps. Here is how you cook that.

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The ingredients needed to make My Lamb Chops Lemon and Rosemary Bake ☺:
  1. Get 4 Lamb Chops
  2. Get 2 handfuls button mushrooms
  3. Prepare 1 lamb stock cube or boulion
  4. Prepare 1⁄2 pints boiled water
  5. Make ready 1 tsp fresh Rosemary
  6. Make ready 1 tsp Lemon pepper
  7. Make ready 1 squeeze lemon

Cover with cling film and place in the fridge to marinate for at least a few hours (or overnight). Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Lamb chops are marinated in a garlic, lemon and rosemary mixture then grilled until tender and juicy. When it comes to grilling, I love keeping it simple with fresh flavors and pantry staples.

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Instructions to make My Lamb Chops Lemon and Rosemary Bake ☺:
  1. Spray olive oil In a large frypan and sear the chops both sides.
  2. Add button mushrooms whole to the frypan with chops
  3. Fry them both for 5 minutes, turn the chops over for a further 5 minutes
  4. Add salt & pepper, sprinkle over and turn very low and simmer.
  5. Add the lamb stock cube to the boiling water stir and dissolve in a jug, add the fresh rosemary and stir.
  6. Add the lemon pepper and mix into the stock and stir.
  7. Pour the stock over the chops and heat up.
  8. When they have come to boil, add to a oven dish and cover with foil and cook in oven on 175°C / gas 6 for 20 minutes
  9. Add the lamb to a serving dish, serve with new boiled potatoes and veg

Lamb chops are marinated in a garlic, lemon and rosemary mixture then grilled until tender and juicy. When it comes to grilling, I love keeping it simple with fresh flavors and pantry staples. A little lemon juice, olive oil and garlic go a long way when it comes to adding flavor and tenderizing meat. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag.

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