Rosemary Lamb Chops
Rosemary Lamb Chops is a gluten free and dairy free recipe with 4 servings. This recipe covers 46% of your daily requirements of vitamins and minerals. This main course has 705 calories, 63g of protein, and 40g of fat per serving. Head to the store and pick up romaine leaves, salt and pepper, baby lima beans, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
In a medium saucepan, heat 3 tablespoons of the olive oil.
Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes.
Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper. Cover and cook over very low heat until barely softened, about 15 minutes.
Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.
Meanwhile, preheat a grill pan. Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper. Rub the rosemary onto the chops. Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.
Spoon the vegetables onto plates and top with the lamb chops.
Garnish with the remaining 2 tablespoons of mint and serve.