Provencal Lamb Chops

Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


Provencal Lamb Chops

Provencal Lamb Chops
2 tbsp. fresh rosemary leaves, plus extra for garnish if desired
3 cloves garlic
1 tsp. Raley's Herbes de Provence Sea Salt
4 lamb loin chops (about 1 lb.)
Freshly ground pepper to taste
1 tbsp. butter
1/4 cup white wine

Prep: 10 minutes, Cook: about 15 minutes, Serves: 2

1. Finely chop rosemary and garlic, then stir in sea salt. Press mixture onto both sides of lamb and season with pepper.

2. Melt butter in a medium skillet over medium heat. Cook lamb for 5 minutes on each side or until it’s cooked to your liking. Remove from skillet and add wine; cook for a few minutes or until reduced slightly. Add lamb back to skillet and turn to coat with mixture. Sprinkle with chopped rosemary, if you like.

Nutritional Information:
338 calories, 30 g protein, 20 g total fat (10 g sat.), 3 g carbohydrate, 0 g fiber, 0 g sugar, 112 mg cholesterol, 1,261 mg sodium, 8 points


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