Rosemary Lemon Lamb Chops

Author: Canadian Living

Lamb chops are ideal finger food because they come with their very own built-in handles! Frozen frenched lamb racks are readily available. Or ask your butcher to french them, meaning to cut away the meat at the ends of bones to expose them. Serve with a small bowl of sea salt for sprinkling.

  • Portion size 18 servings
  • Credits : Canadian Living Magazine: January 2007

Ingredients

  • 18 lamb chops (2 lamb racks)
Marinade:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh rosemary
  • 2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • 3 garlic cloves minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

Method

Marinade: In glass baking dish, whisk together oil, rosemary, lemon rind and juice, garlic and pepper. Add lamb chops, turning to coat. Cover and refrigerate for 2 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)

Sprinkle chops with salt ; arrange on broiler pan or foil-lined rimmed baking sheet. Broil, 6 inches (15 cm) from heat and turning once, until medium-rare, 6 to 8 minutes, or until desired doneness.

Nutritional facts Per piece: about

  • Sodium 62 mg
  • Protein 6 g
  • Calories 105.0
  • Total fat 9 g
  • Cholesterol 24 mg
  • Saturated fat 3 g
  • Total carbohydrate trace

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Rosemary Lemon Lamb Chops

Login