Friday, November 6, 2009

Tray-Baked Lamb Chops

Oh, yummm! I just finished eating a very yummy supper. The recipe comes from the book "The Gorgeously Green Diet". I used lamb chops from East Coast Family Market (at the Enfield Farmers Market on Saturdays), and I helped myself to extra when I was finished my 1st serving :)

Tray-Baked Lamb Chops

1 cup olive oil
juice of 2 lemons
2 cloves garlic, minced
1 tbsp chopped fresh rosemary
salt & freshly ground black pepper
2 lamp chops (shoulder or leg chops work well) (I used 3 chops, as there were 3 of us eating)
4 medium carrots, sliced lengthwise
3 medium parsnips, sliced lengthwise

Whisk together the olive oil, lemon juice, garlic, rosemary, and salt and pepper to taste in a shallow bowl. Place the chops in the bowl and massage with the oil mixture. Cover the bowl with a plate and leave in the refrigerator overnight.
Preheat the oven to 400F.
Put the chops with the marinade on a large baking sheet and add the carrots and parsnips, coating the vegetables with the marinade. Put in the oven and bake for 45 minutes.
Serves 2.


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