RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6144
| View Recipe |
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| Recipe Name: |
Rosemary Lemon Broiled Lamb Chops with Gremolata - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
5.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
White Beans, Prosciutto and Greens |
| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Heat the broiler on high.
In a shallow dish combine the rosemary, lemon juice, oil and half the garlic. Add the lamb chops and rub the mixture onto both sides of all the chops. Season the chops with salt and pepper and arrange of a broiler pan.
Place the chops about 6 to 8 inches from the broiler and cook for 5 minutes on each side. Remove the chops from the broiler and let rest 5 minutes. While the chops are cooking, prepare the gremolata.
Make a pile on your cutting board of the lemon zest, the rest of the garlic and the parsley. Run your knife through the pile until well combined and finely chopped; reserve.
Top each chop with a sprinkle of the gremolata. |
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| Nutrition per Serving: |
| Calories: |
223 |
Total Carbs: |
7.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
36.2 |
Fat: |
18.0 |
Protein: |
10.82 |
| Fiber: |
2.55 |
Sodium: |
36.00 |
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