Lamb Loin Cutlets With Lemon-thyme Sauce

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 thin-cut boneless lamb chops
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons grated lemons, rind of
• 2 cloves garlic, pressed
• 1 1/2 tablespoons all-purpose flour
• 2 teaspoons olive oil
• 3/4 cup 1% low-fat milk

Recipe

• 1 place lamb in 15 x 10 x 2-inch glass baking dish.
• 2 combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.
• 3 rub mixture over both sides of lamb chops.
• 4 cover and refrigerate at least 1 hour and but no longer than 1 day.
• 5 place lamb chops onto baking sheet.
• 6 with flour, sprinkle each chop lightly.
• 7 add salt and pepper to taste.
• 8 over high heat, warm oil in large nonstick skillet.
• 9 working in batches, add lamb to skillet and cook until brown, about 1 minute per side.
• 10 place all lamb back into skillet.
• 11 add milk and boil about 1 minute until lamb is cooked through and sauce thickens slightly.
• 12 place lamb chops onto platter.
• 13 whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.
• 14 add salt and pepper to taste.
• 15 pour sauce over lamb and serve.