© Ed O'Neil-
Check here for the full archive of recipe collections.More Check here for the full archive of recipe collections.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More
-
Try these Ingredient Substitutions when you're in a bind!More Try these Ingredient Substitutions when you're in a bind!More Simple solutions for healthier cooking.More Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More A pinch of this, a dab of that... click here for a printable conversion chart.More Keep this posted on your refrigerator for easy reference! More Money saving ideas to bet on.More
- 2 lamb chops
- 2 bulbs roasted garlic (prepared ahead of time)
- 1/2 tsp dried thyme
- 1 1/2 cups olive oil
- 1 cup red wine
- 3 tablespoons olive oil
- 3 tbsp minced garlic
- 1 small onion, chopped
- salt and pepper to taste
Place lamb chops in a shallow marinating dish. Take roasted garlic cloves and smear on both sides of the lamb chops. Season with thyme, salt and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
The next day, scrape off the partially solidified oil, leaving only the marinade and the lamb chops in the dish. Pour the red wine over the chops and refrigerate for 3 more hours.
Heat minced garlic and olive oil in a large skillet over medium-high heat. Add chopped onion and saute until tender. Place the lamb chops in the skillet, cover, and cook for 8 to 10 minutes on each side.
