Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Prechopped onion speeds prep for the relish in this restaurant-worthy lamb dish that is ready in 40 minutes.

Tiffany Vickers Davis
Recipe by Cooking Light August 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

total:
35 mins
Yield:
4 servings (serving size: 2 chops and 3 tablespoons relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 3 ingredients.

  • Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and black pepper. Add lamb to pan; cook 2 minutes on each side. Spread oil mixture over lamb; place pan in oven. Bake at 400° for 15 minutes or until a thermometer registers 138°. Remove lamb from pan; let stand 8 minutes. Cut into chops.

  • Heat a skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 5 minutes. Combine onion mixture, cilantro, and the remaining ingredients.

Nutrition Facts

319 calories; fat 18.4g; saturated fat 7g; mono fat 8.3g; poly fat 0.9g; protein 32g; carbohydrates 4.5g; fiber 1g; cholesterol 102mg; iron 2.5mg; sodium 347mg; calcium 3mg.
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