LAMB CHOPS WITH LEMON-PEPPER AND THYME
1/4 cup minced fresh thyme leaves
1 tbsp lemon-pepper
1 tsp seasoned salt
1 lb lamb chops
2 tbsp olive oil
In a small mixing bowl, combine thyme, lemon-pepper and salt mixing well to make a rub. Brush both sides of chops with oil. Press thyme mixture onto chops. Grill or broil chops about 12 minutes, turning once during cooking.
NOTE: This is also a good rub for pork chops.
LEMON-HERB LEG OF LAMB
2 tsp fresh lemon juice
1 1/2 tsp grated lemon peel
1 tsp garlic salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 tsp ground mustard
1 boneless leg of lamb, approx 4 lb, rolled and tied
In a small bowl, combine the first 7 ingredients. Rub over the lamb. Cover and refrigerate overnight. Next day, place lamb on the rack of a shallow roasting pan. Bake, uncovered, for 1 3/4 to 2 1/4 hours. For medium rare, a meat thermometer should read 145 degrees, medium 160 degrees, well-done 170 degrees. Let stand 15 minutes before slicing.