This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.
Ingredients:
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon garlic powder
2 teaspoons ground black pepper
12 lamb chops
½ cup olive oil
1 medium onion, chopped
leaves from 1 celery stalk, chopped
2 tablespoons salt
1 cup water, or as needed
2 tablespoons chopped fresh parsley
Directions:
Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
Heat olive oil in a large, deep frying pan over medium-high heat.
Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.
