Broiling and grilling are essentially the same technique: the application of intense, direct heat to the meat, one side at a time. In grilling, the heat is below the meat; in broiling the heat comes from above (usually in oven). Meat for broiling should be tender, fairly lean, and not too thick, since it cools quickly.
Broiling time will vary depending on thickness and type of lamb cut. You may use tongs to turn chops and steaks but don’t use a fork as it will pierce the meat and allow juices to escape.
The flavors of lamb are strong but they are also delicate. So let’s try this Broiled Lamb Chops – Phase 2 of the Fast Metabolism Diet.
|Broiled Lamb Chops – Phase 2 (2 Servings)|
|8 ozs of lamb chops, 1 inch thick|
|1 tsp. lemon juice|
|1 tsp oregano|
|1/2 tsp salt|
|1/4 tsp black pepper|
|1 lemon — cut in wedges|
|5 sprigs parsely|
|Prepare Lamb Chops – Brush one side of each lamb chop with lemon juice and sprinkle with oregano.|
|Broil the chops 6 to 8 minutes on one side. Season with salt and pepper then turn them over.|
|Brush the second side with lemon juice and sprinkle with oregano.|
|Broil for 6 to 8 minutes and then season with salt and pepper.|
|Place on platter and garnish with lemon wedges and parsley|
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