Lamb Steaks |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | ||||||||||
| INGREDIENTS: | ||
| 1 bay leaf | 1 teaspoon finely chopped thyme | 1 teaspoon finely chopped parsley |
| 1 teaspoon finely chopped sweet marjoram | 1 teaspoon finely chopped mint | 4 lamb chops (loin, center cut, or shoulder), cut thick |
| 1 teaspoon each salt and pepper | olive oil | 1 teaspoon dry mustard |
| 1 | Pulverize bay leaf. Mix with finely chopped herbs about an hour before cooking meat. Salt and pepper chops and broil on both sides. Mix olive oil with herbs and dry mustard to make a paste. When chops are very hot, spread each one with a mixture of olive oil and herbs. Serve at once. |