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(low fat, low calorie recipe)
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For 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. Check out more of Linda's wonderful Lamb Recipes. 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 2 to 3 tablespoons coarsely crushed
black peppercorns Place pepper on 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 stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F. (use a meat thermometer to test for doneness). 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.
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