Garlic-Rosemary Rubbed Lamb Chops with Plum Tomatoes

4
Serves
173
Calories
19
Nutrients
19
Vitamins

Ingredients

2 tablespoons fresh rosemary leaves
4 cloves garlic
2 tablespoons grated lemon zest
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon olive oil

Cooking Instructions

1. Finely chop the rosemary, garlic and lemon zest together into a fine paste. Add the pepper and 1/2 teaspoon of the salt. Rub the paste on both sides of each lamb chop. (This can be prepared a day in advance and stored in the refrigerator.)

2. Preheat the broiler to high.

3. Remove the stem end of each tomato. Place the tomatoes in a bowl and toss them with the remaining 1/2 teaspoon of salt and the olive oil.

4. Arrange the lamb chops in the center of a broiling pan and the tomatoes around the chops. Place the pan in the oven and broil the chops for 3 to 5 minutes on each side until they are just pink in the center and the tomatoes are soft.

5. Let the chops stand at room temperature for a minute or two before serving.

Serving Size: 2 chops and 2 tomatoes

Nutrition Information

Number of Servings: 4

Serving Size
0
Calories
173
Protein
19 g
Total Carbohydrate
7 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
3 g
Total Fat
7 g
Saturated Fat
2 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
57 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
44 %
Percent Calories from Carbohydrate
16 %
Percent Calories from Fat
36 %

Vitamin A
1562 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
11 mg
Vitamin B6
1 mg
Vitamin B12
3 mcg
Biotin
10 mcg
Vitamin C
53 mg
Vitamin D
0 IU
Folate
37 mcg
Vitamin E
2 IU
Vitamin K
15 mcg
Pantothenic Acid
2 mg
Calcium
37 mg
Iron
4 mg
Phosphorus
67 mg
Potassium
581 mg
Sodium
418 mg
Zinc
4 mg