- 2 bone (in lamb shoulder arm or blade chops, 6 to 8 ounces each)
- coarse sea salt
- coarse kosher salt
- 1 tablespoon rosemary needles (fresh, [or 1-1/2 teaspoons dry])
- freshly ground black pepper (to taste)
- canola oil
- cooking oil
Gihan 2 months ago
It was fast, and the salt actually was really effective in the tenderizing. This cut is pretty 'chewy/fatty'.
Autumn Miller 5 months ago
Pretty good. My 4 year old ate this before going to his pasta and green beans!
Sheri Eastman a year ago
I typically cut the salt in recipes down but did not this time. I enjoyed the lamb and it was tender but a bit saltier than I like. I will try this again with a little less salt.