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Lamb I Love You: Chops

Try this Lamb I Love You: Chops Recipe from 'Cooking Solo'

There are two reasons why I’m not a vegetarian: bacon and lamb. Lamb chops are the fastest and most deliciously meaty meal I know. You can be bold with seasoning (think curry) or keep it simple. In this recipe, I go classic with garlic and rosemary, placed on the bottom of the pan. By the time the lamb is done, they’re too charred to eat, but the meat retains their flavor. I suggest you serve these chops alongside Curry Sauteed Kale or Curry-Carrot Soup. 

Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Ingredients

  • 4 lamb chops (about 1⁄2 pound total)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 Teaspoons extra-virgin olive oil
  • 1 Teaspoon finely chopped fresh rosemary
  • 1 garlic clove, minced
  • 2 fresh rosemary sprigs

Directions

Lightly season both sides of each chop with salt and pepper.

Heat the oil in a 10-inch cast-iron skillet over medium-high heat, tilting the pan to coat the bottom. Spread the chopped rosemary, rosemary sprigs, and garlic in the pan and place the lamb chops on top in a single layer.

Cook the lamb, turning once, until the exterior is browned and a bit crisp and the interior is cooked to your liking (about 3 minutes per side for medium-rare, and 4 to 5 minutes for medium-well, my preference). Serve immediately.

Nutritional Facts
Servings1
Calories Per Serving23730
Total Fat2191g100%
Sugar0.2gN/A
Saturated963g100%
Cholesterol4818mg100%
Protein923g100%
Carbs15g5%
Vitamin A21µg2%
Vitamin B12133µg100%
Vitamin B67mg100%
Vitamin C3mg5%
Vitamin E13mg65%
Vitamin K37µg46%
Calcium1082mg100%
Fiber6g26%
Folate (food)903µgN/A
Folate equivalent (total)903µg100%
Iron91mg100%
Magnesium1185mg100%
Monounsaturated903gN/A
Niacin (B3)386mg100%
Phosphorus8728mg100%
Polyunsaturated172gN/A
Potassium12386mg100%
Riboflavin (B2)12mg100%
Sodium14841mg100%
Thiamin (B1)6mg100%
Zinc172mg100%