Lamb Chops with Herb Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Add garlic mashed potatoes and steamed broccoli florets. If you have bottled roasted red bell peppers in your refrigerator, you can substitute them for the pimiento.

Yield: 4 servings (serving size: 2 chops and 1 tablespoon vinaigrette)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 39%
  • Fat: 15.2g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 47.7g
  • Carbohydrate: 1.9g
  • Fiber: 0.2g
  • Cholesterol: 150mg
  • Iron: 4.6mg
  • Sodium: 482mg
  • Calcium: 37mg

Ingredients

  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 8 (4-ounce) lamb loin chops
  • 2 tablespoons finely chopped shallots
  • 1 1/2 tablespoons water
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons extravirgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped pimiento

Preparation

  1. 1. Preheat broiler.
  2. 2. Sprinkle 1/4 teaspoon salt and pepper over lamb. Place lamb on the rack of a broiler pan or roasting pan; place rack in pan. Broil 5 minutes on each side or until desired degree of doneness.
  3. 3. Combine shallots, 1 1/2 tablespoons water, and vinegar in a small microwave-safe bowl; microwave at HIGH 30 seconds. Stir in remaining 1/4 teaspoon salt, juice, oil, and mustard, stirring with a whisk. Add parsley and remaining ingredients, stirring well. Serve vinaigrette over lamb.
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