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Using a pestle and mortar or food processor blend together the mint rosemary and the garlic then add one tablespoon of the olive oil.
Recipe lamb chops vegetables. Pat dry the lamb chops and place them onto an oiled tray. Then lower the heat to medium low cover the pan and let cook for about 5 minutes turning once halfway. Pre heat the oven to gas mark 7 425 f 220 c.
Place 1 lamb chop in the middle of the aluminum foil and rub with 1 2 tablespoon garlic salt pepper and rosemary. Repeat with remaining chops. Pop the tray on the middle shelf of the oven for about 10 15 minutes till you prepare the vegetables.
Chop the thyme leaves. Preheat oven to 400 degrees f. Microwave the acorn squash for 1 to 2 minutes this helps soften it a bit for cutting handle carefully.
Meanwhile prepare the vegetables. When the oil is hot add in the lamb chops and fry for about 1 minute on each side. Set aside at room temperature while you prepare the remaining ingredients.
Smear the herb mixture over the lamb chops. Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss. Then curl the tails of the lamb chops around tucking them into a round shape then place them on to the oiled tray.
Season lamb chops with kosher salt on both sides. Season the lamb chops with salt and pepper on both sides. Season them with salt and pepper and sprinkle each one with a little of the chopped rosemary and thyme.
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