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This is another 10+ recipe. Will definitely impress anyone you serve it to.
More great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, and
calories for all your favorite foods.
More of Linda's
wonderful
Lamb Recipes.
Also learn
How To Cook
Perfect Boneless Leg of Lamb.
Don't
forget to check
out my
Lamb Chops with Cracked Pepper and
Rosemary dinner menu
which includes this wonderful
Lamb Chops with Cracked Pepper and Rosemary.
Lamb Chops with Cracked Pepper
& Rosemary Recipe
Recipe Type:
Lamb,
Lamb Chops, Entree
Yields: 4 servings
Prep time: 15 min
Cook time: 10 min
Ingredients:
2 to 3 tablespoons coarsely-crushed
black peppercorns
8 small loin lamb chops
1/2 tablespoon extra-virgin
olive
oil
1/2 teaspoon coarse
salt
1/2 cup beef broth
1/4 cup freshly-squeezed
lemon juice
2 tablespoons butter
1 tablespoon freshly-chopped
rosemary
leaves
Preparation:
Place pepper on a plate and press each chop firmly into
pepper and press in with your hands.
In a heavy frying pan
(I use my
cast-iron frying pan)
over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both
sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add
beef broth and lemon juice; continue to cook until the lamb chops reach the desired doneness,
approximately 2 to 3 minutes for medium rare and an internal thermometer registers 120°F.
(use a
meat
thermometer to test for doneness).
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
|
Remove lamb chops to an oven-safe platter, cover loosely
with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest
5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat
temperature will rise 5 to 10 degrees after it is removed from the heat source) and the
juices redistribute.
Continue to cook the sauce, scraping any pieces of meat off
the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid
is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.
Remove lamb chops from the oven. Add any lamb juices to the
sauce. Spoon sauce over chops and serve.
Makes 4 servings.
Seared
Lamb Chops - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
lamb
chops, loin |
8 each
(lean) |
42.4 |
992 |
23.8 |
|
olive
oil |
1/2
tablespoon |
7 |
60 |
2.2 |
|
beef
broth |
1/2 cup |
0 |
8 |
.6 |
|
lemon
juice |
1/4 cup |
0 |
15 |
.7 |
|
butter |
1
tablespoon |
8 |
72 |
2.6 |
|
Recipe
Totals |
|
57.4 |
1147 |
29.9 |
Recipe makes 4
servings (2 lamb loins each).
Each Serving Totals - 14.3 Fat
Grams, 286.7 calories, 7.4 WW Points |
| 
