Lamb chops roasted with thyme

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

4 chops of lamb,

10 mint leaves in leaves,

1 lemon,

3 glasses of limoncello,

3 cloves of garlic,

2 tablespoons olive oil,

thyme,

salt,

pepper.

Introduction

The thyme, perennial shrub of the Laminaceae, present in Italy with about 20 species, grows well in the arid zones, but acclimatizes easily also in the vegetable gardens. Known since ancient times, it was used by the Egyptians as one of the ingredients for embalming and by the Romans to exploit the essence and aroma in order to preserve meat.

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