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Ingredients
- 2 cloves garlic, crushed
- 1 teaspoon dry rosemary
- 1 tbsp. butter and 1 tbsp. oil
- Salt and pepper
- 1/4 c. dry sherry
- 1/4 c. chicken stock
- 4 sm. lamb chops
Directions
- Preheat oven to 350 degrees. Line baking sheet with foil. Rub crushed garlic and rosemary into chops. Heat butter and oil in frying pan. When sizzling, add in chops and move around so as not to stick. When browned, turn over. Salt and pepper the cooked side. Remove from pan and put on baking sheet. Bake for 15 min. Pour off juice from pan; add in sherry, raise the heat and reduce by half. Add in chicken stock, cook and reduce again by half. Pour sauce over chops and serve with Spinach Souffle.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 138g | |
| Calories 212 | |
| Calories from Fat 104 | 49% |
| Total Fat 11.79g | 15% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 182mg | 8% |
| Potassium 137mg | 4% |
| Total Carbs 10.82g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.65g | 3% |
| Protein 1.22g | 2% |
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