Lamb Chops With Sweet Potato Sauce



4 servings (serving size: 1 lamb chop and 1/4 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 305
Fat 11.8 g
Satfat 4.8 g
Protein 27.2 g
Carbohydrate 21 g
Cholesterol 89 mg
Iron 2.9 mg
Sodium 655 mg
Caloriesfromfat 35 %
Fiber 1.8 g
Calcium 54 mg


4 (4-ounce) lean lamb loin chops (about 1 1/2 inches thick)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
Cooking spray
1 tablespoon butter, divided
3/4 cup diced sweet potato
1/4 cup minced shallots
4 garlic cloves, minced
1/2 cup balsamic vinegar
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon plus 1 teaspoon sugar
1 tablespoon Dijon mustard
2 teaspoons chopped fresh or
1/4 teaspoon dried thyme
1 tablespoon thinly sliced fresh tarragon leaves


Sprinkle both sides of lamb with 1/4 teaspoon each salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops; cook 3 minutes on each side. Reduce heat to medium; cook 4 minutes on each side or until desired degree of doneness. Set aside; keep warm.

Add half of butter to skillet; cook over medium-high heat until butter melts. Add sweet potato, and cook 3 minutes or until tender, stirring often. Set aside, and keep warm.

Add remaining butter, shallots, and garlic; cook, stirring constantly, 2 minutes. Increase heat to high, and add balsamic vinegar. Simmer until liquid is almost evaporated. Add chicken broth and sugar; simmer 3 minutes. Add reserved sweet potato, Dijon mustard, thyme, tarragon, and remaining 1/4 teaspoon each salt and pepper; stir well. Spoon sauce over chops.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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