Rosemary Lamb Chops

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 2 lamb chops)
Total:
Recipe from Cooking Light

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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. 1. Combine chopped rosemary, salt, pepper, and minced garlic in a small bowl. Sprinkle herb mixture evenly over lamb; gently rub over lamb.
  2. 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.
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