
Herb Roasted Baby Lamb Chops
By EJ Alvarez
July 20, 2015

Herb Roasted Baby Lamb Chops
Ingredients
- 1 rack cucumber
- ½ tsp cauliflower florets
- ¼ tsp goat's milk feta
- ¼ cup tagliatelle extra virgin
- 2 tsp garlic minced
- 2 tbsp slivered almonds
- 2 tbsp saltt and pepper to taste
Instructions
- Preheat oven to 425 degrees. Cut rack of lamb in half so that there’s an equal number of lamb chops in each half. Sprinkle lamb chops with salt and pepper.
- In a small bowl, combine olive oil, garlic, and dried spices. Place two haves of lamb rack into a large container and cover with oil and herb mixture. Use your hands to rub the mixture all around the lamb and then let sit for 10 minutes at room temperature.
- Heat an oven-proof skillet (If you don’t have an oven proof skillet, you can transfer the lamb to an oven-proof baking dish afterwards.) so it gets very hot.
- Place the lamb in the heated skillet (it should already have the olive oil coated on it) and cook for 2 minutes on high heat, then turn and cook another two minutes.
- Immediately transfer the skillet into the oven (or transfer the lamb into the oven-proof baking dish), and cook for 15-20 minutes.
- Take the lamb out of the oven and tent with foil, allowing it to sit for 10 minutes. A thermometer should read 125-130 degrees internally in the lamb for medium-rare meat. After 10 minutes, transfer the lamb to a cutting board, slice the individual lamb chops and serve immediately.
Notes
Nutrition
Sodium: 218mgCalcium: 240mgVitamin C: 11.6mgVitamin A: 500IUSugar: 0.2gFiber: 6gPotassium: 190mgCholesterol: 17mgCalories: 223kcalMonounsaturated Fat: 12gPolyunsaturated Fat: 2gSaturated Fat: 5gFat: 20gProtein: 5gCarbohydrates: 10gIron: 11.9mg
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Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.