Ingredients
12
12 servings
- •2 tablespoons chopped fresh basil
- •1 tablespoon chopped fresh rosemary
- •1 tablespoon chopped fresh oregano
- •1 tablespoon garlic powder
- •2 teaspoons ground black pepper
- •12 lamb chops
- •½ cup olive oil
- •1 medium onion, chopped
- •leaves from 1 celery stalk, chopped
- •2 tablespoons salt
- •1 cup water, or as needed
- •2 tablespoons chopped fresh parsley
Instructions
- Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
- Heat olive oil in a large, deep frying pan over medium-high heat.
- Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
- Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
- Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.
Nutritional Facts
Per 12 servings
- Calories: 206
- Carbohydrate: 2g
- Fat: 17g
- Fiber: 0g
- Protein: 11g
- Sugar: 1g
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