Hello from TINA KASHIAN! A favorite Mediterranean and Middle Eastern dish is lamb. As we decorate our Christmas tree and the house for the holidays, we are looking forward to getting together with family. Lamb will most likely be one of the dishes served on Christmas day. Today, I’m sharing a recipe for lamb loin chops. I found this recipe from Pinterest. I wish everyone a happy and healthy holiday season. Enjoy!
8 lamb loin chops
2 tablespoons extra
virgin olive oil
2 cloves minced garlic
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon lemon juice
salt and pepper to taste
Directions:
Preheat oven to 450 degrees Fahrenheit. Line a baking
dish with parchment paper and arrange chops in a single layer. Season chops
with salt and pepper. Combine all other ingredients in a small bowl and mix
well. Spoon 1/8 herb mixture onto each chop and spread to coat evenly.
Bake until internal temperature reads 135 degrees Fahrenheit
(about 15 minutes) Remove from oven and tent with foil for five minutes.
Serve hot. Enjoy!
What is your favorite holiday dish? Please share.
Christmas is coming and this is the festive read for you! Prepare a hot cup of cocoa or tea and curl in a comfy chair with a blanket and read.
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Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .
Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.
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When I was a child, it upset my dad that mom had to spend so much time in the kitchen (no open floor plans back then) and missed out on some of the activities during the day. He finally came up with the solution. No cooking on Christmas! We went with sandwiches with loads of choices - both meat, cheese and veggies - assortment of chips and dips. Of course there was the smorgasbord of desserts mom always made for the holidays to pick from too. Since dad's birthday is on New Year's Eve, we could have our big celebration a week later and have the big meal blow out for his birthday.
ReplyDeleteFor me the favorite holiday dish wasn't just one thing, but rather having the choice of so many different things all at one time. When Mom baked for dad's birthday, I loved the ham she always baked with the brown sugar glaze and topped with pineapple slices.
Thank you for the recipe!
2clowns at arkansas dot net
I usually marinate loin lamb chops and hand them over to my husband to cook them on the grill. But I'm glad to have your recipe as a backup in case it's really cold or raining hard. Thanks for sharing it, and happy holidays to you and your family!
ReplyDeleteI've never tried lamb chops but this looks like a great recipe. aprilbluetx at yahoo dot com
ReplyDeleteMy husbalnd and I LOVE lamb, in almost any form.
ReplyDeleteI'm intrigued. You season the chops on only one side?
I use a mixture of garlic, olive oil, lemon juice, fresh thyme or rosemary and salt and pepper and marinate the loin chops for an hour or so and then bake them.
ReplyDelete