Lamb Chops with Garlic-Rosemary Sauce
Lamb Chops with Garlic-Rosemary Sauce could be just the gluten free and primal recipe you've been looking for. This recipe serves 4 and costs $3.24 per serving. This main course has 457 calories, 19g of protein, and 41g of fat per serving. 151 person have made this recipe and would make it again. A mixture of butter, olive oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The Comfort of Cooking. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 46%. If you like this recipe, take a look at these similar recipes: Rosemary Lamb Chops with Garlic Mint Sauce, Garlic-rosemary Lamb Chops With Blackberry-balsamic Sauce, and Rosemary-Garlic Lamb Chops.
Servings: 4
Ingredients:
1 tablespoon butter
½ cup chicken stock
2 garlic cloves, chopped
4 lamb loin chops
2 tablespoons fresh lemon juice
2 tablespoons olive oil
3 tablespoons crushed rosemary, divided
Salt and freshly ground pepper, to taste
Equipment:
frying pan
pot
whisk
bowl
Cooking instruction summary:
Pat lamb dry and season with salt, pepper and 1 tbsp. crushed rosemary. In a large skillet or cast iron pot, heat oil over medium-high heat until hot but not smoking, and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates.Add garlic, 2 tbsp. rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 2 minutes. Whisk in butter. Pour sauce over lamb, or serve on the side in small individual bowls.Serve with roasted potatoes and a sautéed vegetable, such as asparagus or zucchini.Enjoy!
Step by step:
1. Pat lamb dry and season with salt, pepper and 1 tbsp. crushed rosemary. In a large skillet or cast iron pot, heat oil over medium-high heat until hot but not smoking, and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare.
2. Transfer lamb to 4 plates.
3. Add garlic, 2 tbsp. rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 2 minutes.
4. Whisk in butter.
5. Pour sauce over lamb, or serve on the side in small individual bowls.
6. Serve with roasted potatoes and a sautéed vegetable, such as asparagus or zucchini.Enjoy!
Nutrition Information:
covered percent of daily need
