1. In small bowl, whisk garlic, vinegar, honey, mustard and rosemary.
2. Pat both sides of lamb chops with paper towel; sprinkle with ¼ teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat. Add lamb chops; cook 3 minutes, turning once. Add vinegar mixture; reduce heat to low. Cook lamb chops 5 minutes or until internal temperature reaches 145° (or to desired doneness) and vinegar mixture thickens, turning once.
Dietitian Tip: Make all your side dishes on one sheet pan, roasting your family’s favorite veggies like sweet potatoes and Brussels sprouts. Make extra vinegar mixture to flavor your veggies as they roast.
- 12 g Total Fat
- 3 g Saturated Fat
- 82 mg Cholesterol
- 265 mg Sodium
- 11 g Carbohydrates
- 10 g Sugars
- 6 g Added Sugars
- 26 g Protein
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Nutritional Information
- 12 g Total Fat
- 3 g Saturated Fat
- 82 mg Cholesterol
- 265 mg Sodium
- 11 g Carbohydrates
- 10 g Sugars
- 6 g Added Sugars
- 26 g Protein
Directions
1. In small bowl, whisk garlic, vinegar, honey, mustard and rosemary.
2. Pat both sides of lamb chops with paper towel; sprinkle with ¼ teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat. Add lamb chops; cook 3 minutes, turning once. Add vinegar mixture; reduce heat to low. Cook lamb chops 5 minutes or until internal temperature reaches 145° (or to desired doneness) and vinegar mixture thickens, turning once.
Dietitian Tip: Make all your side dishes on one sheet pan, roasting your family’s favorite veggies like sweet potatoes and Brussels sprouts. Make extra vinegar mixture to flavor your veggies as they roast.