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Rosemary-Rubbed Lamb Chops

Makes: 2 servings
Start to Finish 25 mins
Rosemary-Rubbed Lamb Chops
Ingredients
  • 4  lamb rib chops, cut 1 inch thick (about 12 ounces total)
  • 1  tablespoon  olive oil
  • 1  teaspoon  snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4  teaspoon  coarsely ground black pepper
  • 1  clove garlic, minced
  • 1/4  cup  apricot preserves or peach preserves
  • 2  tablespoons  water
  • 2  teaspoons  Dijon-style mustard
  • 1/2  teaspoon  chicken bouillon granules
  • 1/4  teaspoon  snipped fresh rosemary or dash of dried rosemary, crushed
  • 1/8  teaspoon  coarsely ground black pepper
  • 1  tablespoon  olive oil
  •  Fresh rosemary sprigs (optional)
Directions

1. Trim fat from chops. In a small bowl combine the1 tablespoon oil, 1 teaspoon rosemary, 1/4 teaspoon pepper, and the garlic. Use your fingers or a pastry brush to rub or brush oil mixture onto all sides of the chops.

2. For glaze, in a small saucepan combine preserves, water, mustard, bouillon granules, 1/4 teaspoon rosemary, and 1/8 teaspoon pepper; heat and stir until bubbly. Remove from heat; set aside.

3. In a large skillet heat remaining 1 tablespoon oil over medium heat. Add chops; cook for 9 to 11 minutes or until medium doneness (160 degrees F), turning once. Serve chops with glaze. If desired, garnish with rosemary sprigs.

Nutrition Facts (Rosemary-Rubbed Lamb Chops)
  • Servings Per Recipe 2,
  • cal. (kcal) 290,
  • Fat, total (g) 14,
  • chol. (mg) 48,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 0,
  • sugar (g) 15,
  • pro. (g) 16,
  • vit. A (RE) 93,
  • vit. A (IU) 97,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 387,
  • Potassium (mg) 239,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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