Roses or Rosemary... Lamb chops? Both.
- 1 tablespoons minced garlic
- 1 TBSP chopped fresh rosemary or 2 teaspoons dried
- 1 TSP dried crushed red pepper
- 4-6 small lamb rib chop
- 2 TBSP canola oil
- Salt to taste
Combine garlic, rosemary and red pepper in small bowl. Rub about mixture over each side of lamb chop. Sprinkle chops with salt; place in bowl to marinate. Cover and refrigerate at least 30 minutes or more. Heat 2 tablespoons of canola oil in large skillet over medium heat. Add lamb chops to skillet; cook 3 minutes per side for medium-rare, or longer for desired doneness. Serve immediately with a side of any of your favorite sautéed, baked or roasted vegetables.
Calories: 140 cals per lamb chop
Carbohydrates: 0 grams
Protein: 26 grams
Low Sodium √ Low Sugar √ Diabetic Friendly √ High Blood Pressure Friendly √ Gluten Friendly √