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Minty Roasted Lamb Chops

Makes: 4 servings
Prep 20 mins Roast 450°F 17 mins
Minty Roasted Lamb Chops
Ingredients
  • 1/2  cup  snipped fresh mint leaves
  • 2  tablespoons  finely shredded lemon peel
  • 2  cloves  garlic, minced
  • 1  teaspoon  sea salt or kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 8  lamb rib or loin chops, cut 1 inch thick
  • 2  tablespoons  olive oil
  • 1 10  ounce  frozen peas
  • 1/4  cup  milk, half-and-half, or light cream
  • 1/4  teaspoon  sea salt or kosher salt
  • 2  tablespoons  coarsely snipped fresh tarragon
  •  Melted butter (optional)
  •  Fresh herb sprigs (optional)
  • 4  slices  hearty bread, toasted
Directions

1. Preheat oven to 450 degrees F. In bowl combine mint, lemon peel, garlic, the 1teaspoon salt, and pepper. Place chops on rack in shallow roasting pan. Brush both sides of chops with olive oil. Press mint mixture on both sides of chops. Roast, uncovered, 17 to 20 minutes (145 degrees F for medium-rare, 160 degrees F for medium).

2. Meanwhile, cook peas according to package directions. Drain. Place in food processor or blender. Add milk and 1/4teaspoon salt. Cover and process until nearly smooth. Transfer to bowl; stir in tarragon. Drizzle peas with melted butter; top with fresh herb sprigs. Place chops on bread slices alongside peas. Makes 4 servings.

Nutrition Facts (Minty Roasted Lamb Chops)
  • Servings Per Recipe 4,
  • cal. (kcal) 377,
  • Fat, total (g) 17,
  • chol. (mg) 122,
  • sat. fat (g) 5,
  • carb. (g) 12,
  • Monounsaturated fat (g) 9,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 43,
  • vit. A (IU) 1603,
  • vit. C (mg) 26,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 6,
  • sodium (mg) 811,
  • Potassium (mg) 807,
  • calcium (mg) 71,
  • iron (mg) 7,
  • Percent Daily Values are based on a 2,000 calorie diet

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