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Rosemary Lamb Chops
- Prep Time 40
- Cook Time -
- Serves 4
Provided by Food & Wine
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1. Ingredients
- 1/4 cup extra-virgin olive oil
- 4 scallions, thinly sliced
- 1 cup frozen baby peas
- 1 cup frozen baby lima beans
- 1 small zucchini, cut into 1/2 inch dice
- 1/4 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 6 romaine leaves, cut crosswise into 1/4-inch ribbons
- 1/4 cup shredded mint leaves
- 12 (3 ounce) baby lamb rib chops, bones frenched (see Note)
- 1 tablespoon minced rosemary
Nutrition Info
Per Serving
- Calcium: 104 mg
- Calories: 713 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 7 g
- Fat: 50 g
- Protein: 45 g
- Sugars: 5 g
About: Nutrition Info 
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2. Cooking Directions
- In a medium saucepan, heat 3 tablespoons of the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes. Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper. Cover and cook over very low heat until barely softened, about 15 minutes. Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.
- Meanwhile, preheat a grill pan. Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper. Rub the rosemary onto the chops. Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.
- Spoon the vegetables onto plates and top with the lamb chops. Garnish with the remaining 2 tablespoons of mint and serve.
Yield: 4 servings
3. Still Hungry?
Chef Way: A rosemary-mint sauce tops the lamb chops. Easy Way: Skip the sauce for the lamb chops; instead, rub rosemary onto the chops before they're seared.
Note
Note
Have your butcher french the chops.
Wine
Medium-bodied Barbera: 2003 Fontanafredda Papagena.
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