On top of garlic lamb chops are juicy Roma cherry tomatoes and parsley. The chops are then baked in the oven. This is a simple and classy meal that goes well with pasta.
– 1.5lblamb chop – 1cuproma cherry tomatoeshalved – 12garlic glovesminced – 1teaspoonred pepper flake – 4tablespoonsolive oil – 1/2cupfresh parsleychopped – salt and pepper – 2cupsdry pasta – 2tablespoonsolive oil – 1/2cuproma cherry tomatoeshalved – 4tablespoonsmarinara sauce – 1/3cupfresh basilchopped – salt and pepper
Ingredients
Warm the oven up to 350F.Cover the lamb chops with two tablespoons of olive oil, salt, pepper, and red pepper flakes.
Put them in a baking dish. For the sauces to get into the meat, pat it down with your hands. A few tablespoons of fresh parsley should be put on top.
Refrigerate the mixture for at least half an hour and up to four hours with the lid on. Place two tablespoons of olive oil in a big skillet and bring it up to a temperature of medium.
When you want the chops to be medium-rare, add them to the skillet and cook them for about three minutes on each side.
The chops should be placed back into the baking dish in a single layer, and then Roma cherry tomatoes and chopped garlic should be sprinkled on top.
For a dish that is medium well, bake it for ten to fifteen minutes; for medium, bake it for a shorter amount of time.
Cook the spaghetti according to the instructions on the box in the meantime. After the pasta has finished cooking, heat two tablespoons of olive oil in a large skillet.
Add the pasta that has been drained, Roma cherry tomatoes, marinara sauce, basil, and salt and pepper to taste. In about three to four minutes, cook.
The lamb chops should be removed from the oven, and then they should be served over pasta with the remaining fresh parsley.
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