I have been wanting a hearty meal for a while and I came upon this recipe in the Cooking Light Nov. issue.  It had been a long time since I have had lamb and I can say that is becoming a favorite of mine.  Lamb rib chops tend to be a little more fatty so you can trim before you cook or after.  I chose to trim after the meat cooked so that it was a little more tender.  ENJOY!!

1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
1 teaspoon of  minced garlic
8 (3oz.) lamb rib chops, trimmed
2 teaspoons of olive oil

Combine the first four ingredients into a small bowl.
Sprinkle herb mixture evenly over lamb.
Heat a large skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add lamp; cook 3 minutes on each side or until desired doneness.
Remove lamb from pan; let stand 5 minutes.

Yield: 4 servings

Calories: 157, Fat 9.7

Parsley Mashed Potatoes
4 large potatoes chopped
1/4 cup of light sour cream
1/4 cup of chopped parsley
1/2 cup milk
3 Tablespoons of butter or margarine
Shredded cheese
Boil water in large pot and then add potatoes, cook until tender and then drain
Mash potatoes with potato masher or with hand mixer
Add milk, sour cream, parsley, and butter
Stir the potatoes and then add salt and pepper to taste
When plating add shredded cheese to top

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