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Herb-Crusted Lamb Chops
Marianne Severson, West Allis

4 (4 oz.) lamb loin chops
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
2 Tbsp. olive oil

   Sprinkle lamb chops with salt and pepper. Combine parsley, rosemary, and thyme in a small bowl. Brush chops with oil and rub herb mixture on each side of chops. Grill lamb chops, covered with grill lid, over medium-high heat for 4–6 minutes on each side or to desired doneness. Serves 4.

 


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