Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bone in lamb chops trimmed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- 1½ cups sliced fresh mushrooms
- 2 tablespoons white wine
- ⅓ cup milk
- lemon slices for garnish
Directions
Sprinkle lamb chops with salt and pepper.
In large fry pan heat oil over medium heat then cook chops for 2 minutes per side.
Add garlic and rosemary then cook 6 minutes longer.
Remove chops from fry pan and keep warm then in same fry pan add mushrooms and sauté 1 minute then add wine and cook until most liquid has evaporated and add milk and bring to boil.
Add chops and left over juices then turn to coat with sauce and heat 2 minutes.
Garnish with lemon slices.
Category:Cathy's Recipes
Category:Lamb chop Recipes
Category:Rosemary Recipes
Category:Mushroom Recipes
Category:White wine Recipes