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Double Lamb Chop Inferno

Double Lamb Chop Inferno Recipe

  • Eight double lamb chops (cut with 2 bones per chop), 5 to 6 ounces each
  • About 2 tablespoons kosher salt
  • About 1 tablespoon finely ground fresh black pepper, plus additional for seasoning
  • About ½ cup canola or vegetable oil
  • 1 bunch thyme, tied in an Herb Bundle (see Notes)
  • Juice of 1 lemon
  • 4 lemons, halved and seeds removed
  • Fleur de sel
  • 16 tablespoons (8 ounces) unsalted butter
  • ½ cup extra virgin olive oil
  • 4 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
  • 1 tablespoon granulated sugar
  • 2 tablespoons fresh marjoram leaves
  • 2 tablespoons fresh mint, cut in chiffonade (see Notes)
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 teaspoon crushed hot red pepper flakes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 755kcal (38%)
Total Fat 72g (111%)
Saturated Fat 34g (169%)
Cholesterol 155mg (52%)
Total Carbohydrate 8g
Dietary Fiber 3g
Sugars 1g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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