Ingredients
- 4 lamb loin chops (about 1 1/2 pounds total), trimmed of fat
- Salt and pepper
- 3 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 2 teaspoons dried thyme
- 2 tablespoons vegetable oil
- 1/2 tablespoon butter
- Grainy mustard, for serving
Description
Rachael Ray Magazine
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