Lamb Chops with Garlic-Rosemary Sauce

Lamb Chops with Garlic-Rosemary Sauce could be just the gluten free and primal recipe you've been looking for. This recipe serves 4 and costs $3.24 per serving. This main course has 457 calories, 19g of protein, and 41g of fat per serving. 151 person have made this recipe and would make it again. A mixture of butter, olive oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The Comfort of Cooking. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 46%. If you like this recipe, take a look at these similar recipes: Rosemary Lamb Chops with Garlic Mint Sauce, Garlic-rosemary Lamb Chops With Blackberry-balsamic Sauce, and Rosemary-Garlic Lamb Chops.

Servings: 4

 

Ingredients:

1 tablespoon butter

½ cup chicken stock

2 garlic cloves, chopped

4 lamb loin chops

2 tablespoons fresh lemon juice

2 tablespoons olive oil

3 tablespoons crushed rosemary, divided

Salt and freshly ground pepper, to taste

Equipment:

frying pan

pot

whisk

bowl

Cooking instruction summary:

Pat lamb dry and season with salt, pepper and 1 tbsp. crushed rosemary. In a large skillet or cast iron pot, heat oil over medium-high heat until hot but not smoking, and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates.Add garlic, 2 tbsp. rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 2 minutes. Whisk in butter. Pour sauce over lamb, or serve on the side in small individual bowls.Serve with roasted potatoes and a sautéed vegetable, such as asparagus or zucchini.Enjoy!

 

Step by step:


1. Pat lamb dry and season with salt, pepper and 1 tbsp. crushed rosemary. In a large skillet or cast iron pot, heat oil over medium-high heat until hot but not smoking, and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare.

2. Transfer lamb to 4 plates.

3. Add garlic, 2 tbsp. rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 2 minutes.

4. Whisk in butter.

5. Pour sauce over lamb, or serve on the side in small individual bowls.

6. Serve with roasted potatoes and a sautéed vegetable, such as asparagus or zucchini.Enjoy!


Nutrition Information:

Quickview
456k Calories
19g Protein
40g Total Fat
3g Carbs
5% Health Score
Limit These
Calories
456k
23%

Fat
40g
62%

  Saturated Fat
16g
102%

Carbohydrates
3g
1%

  Sugar
0.68g
1%

Cholesterol
92mg
31%

Sodium
326mg
14%

Get Enough Of These
Protein
19g
39%

Vitamin B3
7mg
39%

Vitamin B12
2µg
39%

Selenium
22µg
32%

Zinc
2mg
20%

Phosphorus
184mg
18%

Vitamin B2
0.27mg
16%

Iron
2mg
13%

Vitamin B6
0.21mg
11%

Vitamin B1
0.15mg
10%

Vitamin E
1mg
9%

Potassium
302mg
9%

Copper
0.15mg
7%

Vitamin B5
0.73mg
7%

Magnesium
29mg
7%

Folate
26µg
7%

Vitamin C
4mg
5%

Vitamin K
4µg
4%

Calcium
41mg
4%

Manganese
0.07mg
4%

Fiber
0.69g
3%

Vitamin A
135IU
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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