Saturday, February 23, 2013

Lamb with herbs and spices

Lamb with herbs and spices (for two to three)


  • 2 racks of lamb (bone in or de-boned)
  • 75 grams of butter
  • 1/2 cup of herbs de Provence (or any mixture of Mediterranean herbs, including rosemary)
  • 1-2 teaspoons of turmeric
  • 1 teaspoon garlic powder
  • salt to taste

  • Cut meat into chops or slices
  • Melt butter in a frying pan
  • Then add meat and sprinkle with the herbs and spices
  • Fry the meat (at medium heat) with lid on pan, turning occasionally, until lightly browned
  • Then sprinkle salt over the meat (to taste)
  • Let it cook a couple of minutes longer (without the lid), and serve

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