Lamb Chops (5 oz)

Sixteen (5 oz.) Servings

Beautifully trimmed Wisconsin baby loin chops. Perfect for the grill - season with rosemary, white wine and garlic.

Recipes

Lamb Chops with Olive Salsa

• 2 Personal Gourmet Lamb Chops
• 1/4 teaspoon dried oregano, crumbled
• 1/2 tablespoon plus 1 teaspoon fresh lemon juice
• 1 teaspoon olive oil
• 1/4 cup brine cured black olives, pitted and chopped coarse
• 1 small plum tomato, seeded and diced
• 2 tablespoons diced red onion
• 1/2 tablespoon chopped fresh parsley leaves
• 1/4 teaspoon freshly grated lemon zest

Preparation

Preheat broiler.

On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.

In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.

Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium rare meat.

Spoon olive salsa over lamb chops.

Nutrition Facts

Calories: 172
Calories from Fat: 75
Total Fat: 8.3g
Saturated Fat: 3.2g
Cholesterol: 74mg
Sodium: 56mg
Total Carbohydrate: 0
Protein: 22.5g