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Herbed Lamb Chops

Yield 4 servings
Make Ahead. The longer you allow the lamb and herbs to marinate, the stronger the herb flavor will be when the meat is cooked.

Ingredients

  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon rubbed sage
  • 1 garlic clove, minced
  • 4 (5-ounce) lean lamb loin chops (about 1 inch thick)
  • 1/4 cup balsamic vinegar
  • 1/4 cup no-salt-added beef broth
  • 1 tablespoon sugar
  • 1 teaspoon dried rosemary, crushed
  • Cooking spray

Nutrition Information

  • calories 190
  • caloriesfromfat 37 %
  • fat 7.9 g
  • satfat 2.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24 g
  • carbohydrate 4.2 g
  • fiber 0.2 g
  • cholesterol 76 mg
  • iron 0.0 mg
  • sodium 215 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; stir well. Press mixture evenly onto all sides of lamb chops; place chops on a plate. Cover and marinate in refrigerator 1 to 2 hours.

  2. Combine vinegar and next 3 ingredients in a small saucepan; bring to a boil over low heat. Cook 1 minute; remove from heat, and let cool. Strain through a wire mesh strainer, reserving liquid.

  3. Preheat broiler.

  4. Arrange chops on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 7 to 8 minutes on each side or to desired degree of doneness. To serve, spoon vinegar mixture over lamb chops.

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