Herbed Lamb Chops

• 1 teaspoon thyme, minced
• 1 teaspoon oregano, minced
• 1 teaspoon rosemary, minced
• 12 teaspoon salt
• 12 teaspoon coriander, ground
• 14 teaspoon black pepper
• 1 dash paprika
• 4 lamb loin chops, about 1-1/4 inches thick
• 13 cup vegetable oil
• 14 cup lemon juice
• 1 teaspoon lemon peel, grated
• 3 bay leaves
• 1 tablespoon butter, softened

1. In a small bowl, combine the thyme, oregano, and rosemary Set aside 1/4 teaspon, for garnish.
2. Add the salt, coriander, and black pepper and rub mixture on both sides of lamb chops.
3. Combine the oil, lemon juice, bay leaves, and lemon peel.
4. Coat chops with the oil mixture (*Note: I like to make oil mixture in a large ziploc bag and add chops to mix in there.
5. ).
6. Let stand in marinade for about 5 minutes, and drain.
7. Heat a large skillet and brown chops for about 2 minutes on each side.
8. Reduce heat to medium, cover, and cook chops to desired doneness.
9. Top with butter and garnish with reserved herb mixture.

thyme, oregano, rosemary, salt, coriander, black pepper, paprika, loin chops, vegetable oil, lemon juice, lemon peel, bay leaves, butter

Taken from www.food.com/recipe/herbed-lamb-chops-293779 (may not work)