Rosemary Lemon Lamb Chops
34 people added this to their Recipe Box
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 105 |
| pro | 6 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 0 |
| fibre | 0 |
| chol | 24 mg |
| sodium | 62 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit C | 2 |
| folate | 2 |
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.
Ingredients
Preparation
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.
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.
Additional information : Tip: You can also grill the chops on a covered greased grill over medium-high heat for the same time.
Source : Canadian Living Magazine: January 2007
- Keywords : Appetizers; Broil; Lamb; Lemons; Garlic; Marinating;
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