Savory Lamp Chops


Serves 4. Recipe is by Melinda Winans, Baton Rouge, Louisiana.


1/4 tsp. dried thyme

1/4 tsp. dry mustard

1/4 tsp. ground black pepper

1/2 tsp. salt

1/2 tsp. garlic powder

8 lamb rib chops (1-in. thick)

1 tbl. vegetable oil



1. Preheat a skillet on medium-high and the oven to 400F. In a small bowl, combine thyme, mustard, black pepper, salt and garlic powder. Pat lamb chops dry. Sprinkle with seasoning mixture and saute in oil in a large skillet 2 minutes on each side.

2. Put skillet in oven and bake 5 minutes for medium-rare. A probe thermometer inserted in center should read 140 F. Transfer to a platter, tent with foil and let rest 5 minutes before serving.