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Roasted Lamb Chops
These chops are so rich that I usually just serve them with a vegetable and often skip the starch. But if you're serving them for a dinner party, they're wonderful with
Mashed Red Potatoes
.
Course
Main Course
Cuisine
Mediterranean
Keyword
dinner party, Easter, easy, gluten free, keto, low carb
Prep Time
5
minutes
Cook Time
15
minutes
Total Time
20
minutes
Servings
4
people
Calories
394
kcal
Author
Marissa Stevens
Ingredients
8
lamb loin chops
For the Dijon Herb Paste
2
tablespoons
Dijon mustard
2
tablespoons
extra virgin olive oil
2
medium
garlic cloves
minced
2
teaspoons
dried Herbes de Provence
¼
teaspoon
kosher salt
or more to taste
several grinds black pepper
Instructions
Preheat oven to 425°F.
Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
Season chops lightly with salt and freshly ground black pepper.
Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
Spoon ⅛ herb paste on to each chop and spread to coat the top evenly.
Bake until internal temperature of the lamb reads 135°F (about 15 minutes).
Remove from oven and tent with foil 5 minutes. Serve.
Video
Nutrition
Calories:
394
kcal
|
Carbohydrates:
1
g
|
Protein:
48
g
|
Fat:
21
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
149
mg
|
Sodium:
385
mg
|
Potassium:
644
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
24
IU
|
Vitamin C:
1
mg
|
Calcium:
44
mg
|
Iron:
5
mg