LAMB CHOPS CLOTHING RECIPES

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LAMB CHOPS RECIPE | MARTHA STEWART



Lamb Chops Recipe | Martha Stewart image

These simple and satisfying lamb chops are perfect for dinner any night of the week.

Provided by Martha Stewart

Categories     Lamb Recipes

Number Of Ingredients 4

4 rib lamb chops, 3/4 inch thick
1 teaspoon finely chopped rosemary, plus sprigs for garnish
Coarse salt and freshly ground pepper
1 tablespoon olive oil

Steps:

  • Season lamb chops with rosemary, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chops; cook until brown on the bottom, 4 to 5 minutes. Turn and cook until a meat thermometer reads 130 degrees (for medium-rare) and chops are evenly browned, 3 to 4 minutes more. Serve garnished with rosemary sprigs.

BEST EVER LAMB CHOPS RECIPE: HOW TO MAKE IT



Best Ever Lamb Chops Recipe: How to Make It image

My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. —Kim Mundy, Visalia, California

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 4

1 teaspoon each dried basil, marjoram and thyme
1/2 teaspoon salt
8 lamb loin chops (3 ounces each)
Mint jelly, optional

Steps:

  • Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

Nutrition Facts : Calories 157 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 355mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat.

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  • Season lamb chops with rosemary, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chops; cook until brown on the bottom, 4 to 5 minutes. Turn and cook until a meat thermometer reads 130 degrees (for medium-rare) and chops are evenly browned, 3 to 4 minutes more. Serve garnished with rosemary sprigs.
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