Lamb Chops with Cracked Pepper and Rosemary Recipe
Lamb Chop Recipe - Low fat, low calorie recipe

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This lamb chop recipe is another 10+ recipe. Will definitely impress anyone you serve it to.

Lamb Chops with Cracked Pepper & Rosemary

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.

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Lamb Chops with Cracked Pepper and Rosemary Recipe:

Recipe Type: Lamb
Yields: 4 servings
Prep time: 15 min
Cook time: 10 min


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


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

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