Tuesday, May 7, 2013

Recipe: Garlic Rosemary Lamb Chops

In a post-op life, identifying a variety of protein options becomes a necessity as some go-to meals like pasta are no longer in our rotations. Lamb was a pleasant addition to my list of "yum!" proteins. This can look very fancy but is ultra quick for a week night meal as well.

Fresh spices really make the flavors pop.

  • 2 bone-in lamb loin chops (locally best found in butcher case at Harris Teeter, Fresh Market or Whole Foods)
  • 1 clove garlic, minced
  • 1/4 tsp kosher salt
  • zest of one lemon
  • 2 tsp chopped fresh rosemary
  • 1 tbsp olive oil 
Mince garlic, mash to combine with salt with back of spoon or a mortar and pestle. Add lemon zest, rosemary, and olive oil and stir to combine.

Brush mixture onto all surfaces of lamb choices - cover and let sit for 20 minutes.

Place rack in oven near top - about 3-4 inches below broiler element. Turn oven to high broil, line baking sheet with foil. Broil chops for 5 minutes per side for medium rare (with chops being 1.5 to 2 inches thick).

Take care when turning, some of the rendering fat may smoke a bit.

Shown served with steamed brocolli.

Rated: 3+ months - lamb is tender, chew well!

Nutritional information based on 3 oz usable meat - roughly half the cooked weight of a bone-in chop, and approx 1/4 of garlic rosemary mixture.

Nutritional information: 201 calories, 11.7g fat, 22.6g protein

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