Porcini-crusted Lamb Chops
The cozy, aromatics in this recipe make it the perfect wintertime dish. This simple, one-pan dish also happens to be perfect for anyone doing a Whole30! Make it next time you want to impress dinner guests without having to go all out in the kitchen.
- 3 lb 3 lb 3 lb Lamb Rib Chop, 10 chops, about 1 inch thick
- 1/4 cup 1/4 cup 1/4 cup fresh Rosemary, packed
- 1 cup 1 cup 1 cup dried Porcini Mushrooms
- 2 cloves 2 cloves 2 cloves Garlic
- Himalayan Pink Salt
- Black Pepper
- 1/4 cup 1/4 cup 1/4 cup Extra Virgin Olive Oil, plus more for drizzling
- This recipe is from Make It Paleo 2
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 425°F. Rinse the lamb chops under cold water and pat dry with a paper towel.
- Place the rosemary, mushrooms, and garlic in a food processor or mini food chopper. Pulse until you have a moderately coarse and even consistency to coat the lamb chops, about 30 seconds.
- Pour the mushroom mixture onto a plate. Pour the olive oil into a small mixing bowl and set out a clean plate for the lamb.
- Lightly dip a lamb chop into the olive oil and then press each side of the chop into the mushroom mixture. Place the coated chop on the clean plate and season with salt and pepper. Repeat with the remaining chops.
- Place the lamb chops in an oven-proof skillet or on a rimmed baking sheet lined with parchment paper, lightly drizzle with olive oil, and bake for 20–25 minutes, until the center of the chops reaches 140°F for medium doneness.
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