Lamb Chops with Parsley, Garlic and Rosemary
Ingredients
- 2 pounds rack lamb 2 rack of lamb ( 1 pound each)- separate right in between the bones
- 1 tbsp rosemary 1 tablespoons rosemary cut in small pieces
- 2 tbsps flat-leaf parsley 2 tablespoons finely chooped fresh flat-leaf parsley
- 3 garlic 3 finely chopped garlic cloves
- 1 tbsp olive oil 1 tablespoon olive oil
Instructions
- Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary and 1 teaspoon of the chopped garlic.
- In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops, the parsley and remaining garlic.
- Cook, turning twice until desire doneness.
Nutrition
Calories: 653kcal | Carbohydrates: 1g | Protein: 24g | Fat: 60g | Saturated Fat: 25g | Cholesterol: 125mg | Sodium: 94mg | Potassium: 334mg | Vitamin A: 195IU | Vitamin C: 3.9mg | Calcium: 42mg | Iron: 2.7mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.