Cracked Pepper Rosemary Lamb Chops

Lamb Chops with Rosemary and Cracked Black Pepper

Description

Sharing this delicious lamb chop recipe on behalf of a dear friend who adores it and wanted you all to enjoy it too! She doesn’t have internet access yet, so I’m here to make sure her favorite dish reaches you. Though I don’t eat lamb or veal, I’m sure there are plenty of you who will appreciate this fantastic recipe. The best part? Each serving is just 7 WW points! Perfect for a delightful meal that’s both flavorful and healthy.

Recipe Details

Nutritional Information (Per Serving)

• Calories: 669
• Fat: 58.3g
• Saturated Fat: 26.3g
• Cholesterol: 156mg
• Sodium: 511.3mg
• Carbohydrates: 3.5g
• Fiber: 1g
• Sugar: 0.4g
• Protein: 31.7g

Ingredients

• Black Pepper: 2-3 tablespoons, freshly cracked
• Lamb Loin Chops: 8
• Extra Virgin Olive Oil: 1/2 cup
• Salt: 1/2 teaspoon
• Beef Broth: 1/2 cup
• Lemon Juice: 1/4 cup
• Butter: 2 tablespoons
• Fresh Rosemary: 1 tablespoon, finely chopped

Instructions

1. Prepare the Lamb Chops:

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   • Place the freshly cracked black pepper on a plate. Press each lamb chop firmly into the pepper, ensuring both sides are well-coated and the pepper is pressed into the meat with your hands.

2. Heat the Pan:

   • In a heavy frying pan, preferably a cast-iron skillet, heat the olive oil over medium-high heat until it shimmers.

3. Sear the Lamb Chops:

   • Add the peppered lamb chops to the hot pan and sear them on both sides until they develop a rich, golden-brown crust.

4. Season and Cook:

   • Sprinkle the seared lamb chops with salt. Reduce the heat to medium but do not degrease the pan. Add the beef broth and lemon juice to the pan.

5. Cook to Desired Doneness:

   • Continue cooking the lamb chops in the sauce until they reach your desired level of doneness. For medium-rare, this should take about 2 to 3 minutes, and the internal temperature should read 125°F. Use a meat thermometer to ensure accuracy.

6. Rest the Meat:

   • Transfer the lamb chops to an oven-safe platter. Cover loosely with aluminum foil and keep warm in a 200°F oven. Allow them to rest for 5 to 10 minutes, during which time the meat will continue to cook (the temperature will rise by 5 to 10 degrees) and the juices will redistribute throughout the chops.

7. Prepare the Sauce:

   • While the lamb chops rest, continue to cook the sauce in the pan. Scrape any browned bits off the bottom of the pan and stir them into the sauce. Let the liquid boil until it reduces to a shiny glaze.

8. Finish the Sauce:

   • Remove the pan from the heat. Whisk in the butter and fresh rosemary until the butter is melted and the sauce is smooth and fragrant.

9. Serve:

   • Take the lamb chops out of the oven. Add any accumulated juices from the resting lamb to the sauce. Spoon the rich, glossy sauce over the lamb chops and serve immediately.

Keywords

Meat, Very Low Carbs, < 60 Mins

Enjoy this elegant and flavorful dish that brings together the robust taste of lamb with the aromatic essence of rosemary and the punch of cracked black pepper. Perfect for a special dinner or a delightful meal to impress your guests. Happy cooking! 🌿🍖✨