Ingredients
1 teaspoon each dried thyme, oregano and rosemary, crushed1/2 teaspoon salt1/2 teaspoon ground coriander1/4 teaspoon pepperDash paprika4 lamb rib or loin chops (about 1-1/4 inches and 6 ounces each)1/3 cup canola oil1/4 cup lemon juice3 bay leaves1 teaspoon grated lemon zest1 tablespoon butter, softened
Preparation
In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain.
In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.
