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Nutrition facts per serving:

  • Servings Per Recipe 2 servings
  • Calories 290
  • Total Fat (g) 14
  • Saturated Fat (g) 3
  • Monounsaturated Fat (g) 8
  • Polyunsaturated Fat (g) 1
  • Cholesterol (mg) 48
  • Sodium (mg) 387
  • Carbohydrate (g) 28
  • Total Sugar (g) 15
  • Fiber (g) .3
  • Protein (g) 16
  • Vitamin A (DV%) 9
  • Vitamin C (DV%) 7
  • Calcium (DV%) 3
  • Iron (DV%) 10
*Percent Daily Values are base on a 2,000 calorie diet
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Rosemary-Rubbed Lamb Chops

Makes: 2 servings
Start to Finish: 25 minutes
 

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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

1. 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.

2. 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.

3. 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.

Rosemary-Rubbed Lamb Chops


 
 
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