Serves 2
Whether it’s Easter or just an another Sunday, this lamb dish is both simple and savory.
2 tablespoons ghee, at room temperature
4 Radical Lemon Cubes (here), thawed
1 teaspoon garlic powder
1 teaspoon sea salt
1 tablespoon dried rosemary
Preheat the oven to 350°F.
Whisk the melted ghee and thawed lemon cubes together in a small bowl.
Using a pastry brush, coat each side of the lamb chops with the ghee mixture. Sprinkle each chop on both sides with garlic powder, sea salt, and dried rosemary.
Bake on a sheet pan for 20 to 30 minutes, or until the lamb reaches your desired doneness.