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Nutrition Facts
Nutrition facts per serving:
- Calories 290
- Protein(gm)16
- Carbohydrate(gm)28
- Fat, total(gm)14
- Cholesterol(mg)48
- Saturated fat(gm)3
- Monosaturated fat(gm)8
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)0
- Sugar, total(gm)15
- Vitamin A(RE)93
- Vitamin A(IU)97
- Vitamin C(mg)4
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)4
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)28
- Cobalamin (Vit. B12)(µg)2
- Sodium(mg)387
- Potassium(mg)239
- Calcium(DV %)30
- Iron(DV %)2
Rosemary-Rubbed Lamb Chops
Ingredients
- 4 lamb rib chops, cut 1 inch thick (about 12 ounces total)
- 1 tablespoon olive oil
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon coarsely ground black pepper
- 1 clove garlic, minced
- 1/4 cup apricot preserves or peach preserves
- 2 tablespoons water
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon chicken bouillon granules
- 1/4 teaspoon snipped fresh rosemary or dash of dried rosemary, crushed
- 1/8 teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
- Fresh rosemary sprigs (optional)
Directions
Trim fat from chops. In a small bowl combine the1 tablespoon oil, 1 teaspoon rosemary, 1/4 teaspoon pepper, and the garlic. Use your fingers or a pastry brush to rub or brush oil mixture onto all sides of the chops.
For glaze, in a small saucepan combine preserves, water, mustard, bouillon granules, 1/4 teaspoon rosemary, and 1/8 teaspoon pepper; heat and stir until bubbly. Remove from heat; set aside.
In a large skillet heat remaining 1 tablespoon oil over medium heat. Add chops; cook for 9 to 11 minutes or until medium doneness (160 degrees F), turning once. Serve chops with glaze. If desired, garnish with rosemary sprigs.
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