Servings: 4Prep Time: 30-60 minutes Cook Time: 10-12 minutes
2 tsp dried rosemary
1 tsp dried thyme
1 tsp black pepper
1 tsp garlic powder
½ tsp salt
1 cup finely chopped onion
½ c orange juice
¼ c dry white wine
3 T olive oil, divided
8 loin lamb chops
1. Mix rosemary, thyme, black pepper, garlic powder and salt in a bowl. Add onion, orange juice, white wine and 2 T olive oil. Whisk together and reserve ½ c marinade mixture for later use.
2. Place lamb chops in self-closing plastic bag; add marinade. Turn to coat. Refrigerate 30-60 minutes. Remove lamb from marinade and blot dry with a paper towel. Do not remove onion pieces from chops.
3. Heat remaining oil in a heavy skillet over medium-high heat. Place lamb in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and cook 4 minutes longer or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to a serving plate. Pour reduced marinade over lamb.
Submitted by: kellyb on May 18, 2010