Related recipes: Lamb, Low-Carb, Main Dishes, Onions, Spring, The Pump Energy Food
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When you are in the mood for a treat, think about lamb chops! We trim any extra fat and broil them surrounded by onions, which only add sweetness to the already sweet-tasting meat. Doing so does not take much effort, and when you broil the meat instead of sautéing it, it tastes great but you don't need to add extra fat to the pan. A little-known secret about lamb chops: they contain fat-burning L-carnitine.
Yield: 4 servings
2 medium onions, chopped, rinsed, and drained
olive oil cooking spray
6 loin lamb chops (about 1 3/4 pounds), fat trimmed, 1/4-inch-thick
1 Tbs dried oregano
2 sprigs fresh rosemary, coarsely chopped (about 2 tablespoons)
Preheat the broiler.
Put the onions in a bowl and spray lightly with cooking spray. Toss to coat.
Put the lamb chops in a the broiler pan and surround them with the onions. Do not put the onions on top of the chops. Sprinkle the oregano and rosemary leaves over the chops and onions.
Broil the chops 5 to 6 inches from the heat for about 7 minutes. Turn and cook for 6 to 7 minutes longer until an instant-read thermometer inserted in the meat without touching the bone registers 140° F for medium-rare meat. Stir the onions when you turn the lamb. For better done lamb, cook a few minutes longer until the meat reaches your desired degree of doneness.
Serve the lamb chops immediately.
Recipe courtesy of The Pump Energy Food by Steve Kapelonis and Elena Kapelonis. Copyright © 2005 Steve Kapelonis and Elena Kapelonis. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.