Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 4 x 6 – 8oz lamb chops or lamb shoulder chops
- 1 tbsp of whole grain mustard
- ½ cup lemon juice
- 1½ tbsp fresh rosemary
- 3 garlic cloves chopped
- salt to taste
- ½ cup olive oil
- ground pepper to taste
- 2 tbsp water or white wine
Directions
Time to make the marinade: Combine lemon juice, mustard, rosemary, salt, pepper, garlic, oil and wine in a bowl and whisk.
Pour mixture over chops and work into meat, let sit for 1 hr or place refrigerator and use by next day.
Time to cook: heat up the skillet over med-high heat, place chops in pan and fry 3 – 5 minutes.
Turn over and fry for 3 minutes more.
Let chops set for 3 – 5 minutes then serve.
Let me know how you feel about lamb now.
Category:Lamb chop Recipes
Category:Lamb Shoulder Recipes
Category:Lemon juice Recipes