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Serve with celery root latkes (see recipe below) and Swiss chard or spinach.

Servings: 4


1 teaspoon chopped garlic

½ teaspoon dried oregano

1 tablespoon lemon juice

8 loin lamb chops, trimmed of fat (about 1 inch thick)

1 tablespoon olive oil

Salt and freshly ground pepper


Preheat oven to 450 F.

Combine garlic, oregano and lemon juice. Brush mixture on lamb chops, then season meat with salt and pepper.

Heat oil in oven-proof skillet over medium-high heat. Add chops, fat-side down, and sear for one minute or until fat browns slightly. Continue to sear, 1 minute a side. Place pan in oven and bake for 6 minutes or until just pink.

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