Eat Skinny Be Skinny: Mustard & Rosemary Lamb Chops
PIN IT!As you know, I’m all about simplistic dinners as of late. I just don’t have the time to spend creating elaborate dishes with 40 different ingredients. And in the other aspects of my life, I’m all about simplicity too. Why have things be over complicated when simple and to the point is the much better route? Although some recipes need a bunch of stuff [cookies, breads, pastas, casseroles, etc.], a delicious piece of meat does not fall into that category. All you need is a moistening agent [butter, oil or mustard/jam] and a nice herb rub, then you’re good to go! Lamb is one of my favorite red meats because it already has a great natural flavor, and is much lighter than beef. Although it can be pricey [over $12 for 4 chops], it makes up for the hefty price tag in it’s flavor and versatility! If you’re looking for an easy and light dinner with TONS of flavor, try out this lamb chop recipe!
Mustard and Rosemary Lamb Chops
What You’ll Need:
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons Dijon or spicy mustard
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 4 lean lamb loin chops (about 1 1/4 inches thick)
- Cooking spray
How To Make Them:
- Combine first 5 ingredients in a small bowl; stir well.
- Rub mixture evenly over both sides of lamb chops. Place chops on a platter and cover to marinate in a refrigerator at least 30 minutes.
- Preheat oven to 400°F.
- Heat 1 tablespoon olive oil in heavy large ovenproof skillet over high heat.
- Add lamb and cook until browned or for about 2-3 minutes per side.
- Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
These chops go perfect alongside parmesan & wine asparagus and corn!
Nutritional Information per chop: 203 calories, 8.5 grams of fat, 28 grams of protein and 1 gram of fiber.
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