Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.
Honey Herb Lamb Chops
¾ cup honey
2 sprigs thyme or 1 tsp. dried thyme
¼ tsp. each salt and pepper
1 Tbsp. garlic powder
1 tsp. each parsley, chives and tarragon
¼ tsp. each salt and pepper
8 lamb chops
In a microwaveable cup, combine the honey, thyme, and salt and pepper; warm in
microwave to infuse honey with thyme about 15-20 seconds. Set aside. Preheat a grill or pan to high heat.
Combine the garlic powder and herbs in a bowl. Season the lamb with salt and pepper, and rub with the spices. Place the chops on the hot grill or pan, and let them cook for scarcely a minute or until the fat chars a bit, then turn and cook the other side for 2 minutes.
Adjust the temperature to medium-low, and cook chops another 3-5 minutes on each side or until medium rare. To serve, arrange lamb chops around the
salad, then drizzle the warm thyme honey over the chops and salad.
By Lori Ross, Southern Boating March 2018
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