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Rosemary Lamb Chops with Lemon Sauce

Source of Recipe

AHA Quick and Easy Cookbook
Rosemary Lamb Chops with Lemon Sauce

Serves 4

Be sure to trim as much of the fat from the chops as possible before rubbing them with rosemary.

1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
4 lamb leg sirloin chops (approximately 1 pound), cut 3/4 inch thick, all visible fat removed
1/3 cup low-sodium chicken broth
1 teaspoon cornstarch
1/4 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Preheat broiler.
Rub rosemary over chops. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn chops and broil 3 to 5 minutes more or until center of chop is slightly pink.

Meanwhile, in a small saucepan, stir together broth and cornstarch. Stir in remaining ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with chops.

One serving (1 chop and 1-1/2 tablespoons sauce) equals: Calories 113… Protein 15 g… Carbohydrate 1 g… Cholesterol 48 mg… Sodium 58 mg…Total fat 5 g (Saturated 2 g; Polyunsaturated 0 g; Monounsaturated 2 g.)