Thank you Cooking Light!!! I am huge fan of lamb, my husband not so much. So when I read him the other reviews on here, he was skeptical but decided to give it a go due to his deep love for rosemary. He loved them, and of course I did too... so now when lamb is on sale at the grocery store he buys it without me asking... yay!
Rosemary Lamb Chops
Photo: John Autry; Styling: Cindy Barr
Yield: 4 servings (serving size: 2 lamb chops)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
22 Minutes
Nutritional Information
Amount per serving
- Calories: 157
- Fat: 9.7g
- Saturated fat: 3g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 0.9g
- Protein: 16g
- Carbohydrate: 0.4g
- Fiber: 0.1g
- Cholesterol: 52mg
- Iron: 1.4mg
- Sodium: 344mg
- Calcium: 12mg
Ingredients
- 1 1/2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 8 (3-ounce) lamb rib chops, trimmed
- 2 teaspoons olive oil
Preparation
- 1. Combine chopped rosemary, salt, pepper, and minced garlic in a small bowl. Sprinkle herb mixture evenly over lamb; gently rub over lamb.
- 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add lamb; cook 3 minutes on each side or until desired degree of doneness. Remove lamb from pan; let stand 5 minutes.
Rosemary Lamb Chops Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Lamb
- DIETARY CONSIDERATION: Low Carbohydrate
- PUBLICATION: Cooking Light
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