Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 232.4
- Total Fat: 8.4 g
- Cholesterol: 107.8 mg
- Sodium: 257.3 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.3 g
- Protein: 34.7 g
View full nutritional breakdown of 15 Minute Rosemary Lamb Chops calories by ingredient
15 Minute Rosemary Lamb Chops
Submitted by: ANGEL3248
Number of Servings: 4
Ingredients
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12 Lamb Chops
6 TBSP Fresh Lemon juice
3 TBSP chopped fresh rosemary
3 medium cloves garlic pressed
1/4 tsp salt
1/4 tsp pepper
Directions
Press garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
Mix together lemon juice, rosemary, pressed garlic, salt and pepper. Rub lamb chops with mixture. Set aside on plate.
Preheat broiler on high heat, and place a stainless steel or cast iron skillet large enough to hold the lamb chops under the heat for about 10 minutes to get very hot (about 5-7 inches from the heat source). Be sure that the handle is also metal.
Once pan is hot, place lamb chops in pan, and return to broiler for about 4-5 minutes, depending on thickness of lamb. Lamb is cooked quickly as it is cooking on both sides at the same time. This is our Quick Broil cooking method.
Serves 4
Healthy Cooking Tips:
Make sure your pan has had a chance to get very hot for best results. This seals in the juices of the lamb and makes it moist. This recipe is created for a quick and easy meal. If you can plan ahead the lamb is even more tender and flavorful if given a chance to marinate for a few hours. A good rule of thumb when testing lamb for doneness is try not to cut into it while cooking as it releases its juices. The more done the lamb is the firmer to the touch it will be when pressed. This takes a little practice at first to know just how firm medium is. Also, it will continue to cook after removing from the heat, so remove while it is still a little less done than your personal preference. You can also use an instant reading thermometer. It doesn't release as much juice as cutting when used. Medium rare is about 145 degrees.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGEL3248.
Mix together lemon juice, rosemary, pressed garlic, salt and pepper. Rub lamb chops with mixture. Set aside on plate.
Preheat broiler on high heat, and place a stainless steel or cast iron skillet large enough to hold the lamb chops under the heat for about 10 minutes to get very hot (about 5-7 inches from the heat source). Be sure that the handle is also metal.
Once pan is hot, place lamb chops in pan, and return to broiler for about 4-5 minutes, depending on thickness of lamb. Lamb is cooked quickly as it is cooking on both sides at the same time. This is our Quick Broil cooking method.
Serves 4
Healthy Cooking Tips:
Make sure your pan has had a chance to get very hot for best results. This seals in the juices of the lamb and makes it moist. This recipe is created for a quick and easy meal. If you can plan ahead the lamb is even more tender and flavorful if given a chance to marinate for a few hours. A good rule of thumb when testing lamb for doneness is try not to cut into it while cooking as it releases its juices. The more done the lamb is the firmer to the touch it will be when pressed. This takes a little practice at first to know just how firm medium is. Also, it will continue to cook after removing from the heat, so remove while it is still a little less done than your personal preference. You can also use an instant reading thermometer. It doesn't release as much juice as cutting when used. Medium rare is about 145 degrees.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGEL3248.
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Member Ratings For This Recipe
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Incredible!
6 of 6 people found this review helpful -
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2 of 2 people found this review helpful -
Incredible!
2 of 2 people found this review helpfulThis was great! It was also quick and easy. I was able to marinade the meat for a while before cooking and I used my George Forman grill to cook it in. The lamb was juicy and tender. It was the first time I have cooked lamb and the first time my family has eaten it(dangerous combo)They loved it! Yay - 12/9/08
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Incredible!
1 of 1 people found this review helpfulMade this and the Israeli Herbed Couscous for an impromptu dinner party. Everyone loved it. And because it was so easy and quick, I got to spend most of the evening visiting with my surprise visitors. I didn't have lamb chops so I cut up a leg of lamb and used pieces about the size of lamb chop - 1/16/11
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1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpfulOMG This recipe was so delicious amd easy!!!! I have never made lamb chops before and had been a little intimidated, but then I saw this recipe and figured I would give it a try. Heating my pan was such a great tip, and seared the meat so all the juices stayed inside! Thank you so much! - 7/29/08
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