Lamb Chops with Spring Herb Sauce
 
Makes 8 servings
Ingredients
  • 2 tablespoons canola oil, divided
  • 16 lamb rib chops (about 1-inch thick)
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • Spring Herb Sauce (recipe follows)
Spring Herb Sauce
  • ⅔ cup distilled white vinegar
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 1 clove garlic, minced
  • 1 cup olive oil
Instructions
  1. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Reduce heat to medium. Sprinkle lamb chops with salt and pepper. Add half of chops to skillet; cook until desired degree of doneness is reached, about 2 minutes per side. Repeat with remaining 1 tablespoon oil and remaining lamb chops. Serve with Spring Herb Sauce.
Spring Herb Sauce
  1. In a medium bowl, whisk together vinegar, cilantro, parsley, oregano, salt, black pepper, red pepper, and garlic; gradually whisk in oil. Cover and refrigerate for up to 2 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lamb-chops-spring-herb-sauce/