Today’s recipe is a hearty one: rosemary lamb chops.
Just picture a sizzling slab of lamb chops, broiled to perfection. Mix in a side of veggies and you have the perfect meal for a variety of occasions, from family dinner to date night.
But these lamb chops are more than just delicious. They can also be relatively healthy if you cook them properly, not to mention the high serving of protein you’ll get by eating them.
You can make these lamb chops low fat, too. Try broiling the lamb chops to minimize the amount of fat in the dish. Before you cook, you can also slice out any fat that hangs from the lamb chops.
Check out these rosemary lamb chops, and stay tuned for more healthy and amazing recipes weekly!
- 8 (4 oz.) loin lamb chops, trimmed of fat
- ½ of a cup of dry red wine
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of dried rosemary leaves
- 4 garlic cloves, minced
- Freshly ground black pepper
- ¼ of a teaspoon of salt
- Heat the broiler. Generously pierce the lamb chops with a fork. Place them in a shallow dish. Add wine. Let them stand at room temperature for 15 minutes to marinate.
- In a small bowl, combine the Worcestershire sauce, rosemary, and garlic. Mix well. Set aside.
- Remove the lamb from the marinade; discard the marinade. Place the lamb on a broiler pan. Spoon half of the sauce mixture evenly over the chops. Sprinkle generously with pepper. Broil 4 to 6 inches from heat for 4 to 5 minutes or until browned.
- Turn the chops. Spoon the remaining sauce over the lamb. Sprinkle with pepper. Cook them for an additional 4 to 5 minutes or to desired doneness. Sprinkle the lamb with salt.