Lamb Chops with Mustard, Balsamic Vinegar, and Herb Marinade

Taken from Spur of the Moment by Perla Meyers (William Morrow and Company, 1994).


Place the lamb chops in a shallow dish. In a small bowl, combine the vinegar, garlic, mustard and 6 TBS of olive oil and whisk until thoroughly mixed. Add the herbs and pepper; pour mixture over the chops. Marinate at room temperature for 30 minutes.

Heat the remaining 2 TBS oil in a large skillet over medium-high heat. Remove the lamb chops from the marinade, add the chops, without crowding the skillet, and saute until browned on both sides (6-7 minutes total). Sprinkle with salt, if desired, and transfer to a platter. Serve hot or at room temperature. 4 servings.

These chops are also delicious seared quickly on a charcoal grill.