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Lamb Chops with Garlic-Parsley Crust and Sauteed Spinach

This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.

Source: Everyday Food, September 2007
Total Time Prep Servings



Cook's Notes

The crunchy garlic-parsley crust seals in the juices of the lamb. It's easiest to flip the chops with tongs rather than a spatula to keep the crust intact.

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How would you rate this recipe?
  • donna_thom5357644
    22 APR, 2018
    It worked fine but not much flavor and the chops was not done enough. Next time I may place in oven for a few minutes and maybe marinate the chops for more flavor.

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