The no-fuss rosemary sauce in our lamb chops recipe is so flavorful, it tastes like the savory chops simmered for hours. They're table-ready in 20 minutes.
What You Need
Original recipe yields 4 servings
2 tsp. oil
8 lamb loin chop s (1 lb.)
1 small onion, chopped
3/4 cup roasted red pepper s, drained, chopped
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup fat-free reduced-sodium beef broth
1/2 tsp. chopped fresh rosemary
3 cups hot cooked long-grain white rice
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.
Add onions to skillet; cook 5 min. or until crisp-tender, stirring occasionally. Stir in peppers, dressing, broth and rosemary. Add chops; simmer on medium-low heat 4 min. or until sauce is thickened and chops are done (160°F).
Serve chops and sauce with rice.
Serve with hot steamed broccoli.
Prepare as directed, substituting 4 bone-in pork chops (1-1/2 lb.) for the lamb chops, increasing the rosemary to 1 tsp., and reducing the cooking time if necessary until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.