I really like lamb chops, but they do tend to be pricy. It’s not uncommon for our grocery store to have them marked down for quick sale when they have reached the ‘use or freeze by’ date on the package. They are sometimes 40% cheaper!
Today there was a beautiful package of 2 chops marked down. I brought them home and made a quick lunch with them. Since lamb chops are high in calories (and fat) it’s not a bad idea to eat them earlier in the day, before you go to the gym.
You ARE going to the gym, right? I used some left over cut veges from yesterday’s salads, cut them small and thin for quick cooking. This turned out great! I even had a small glass of wine as a reward. Looks like extra time on the treadmill… but it’s worth it!
Lamb Chops With Tomato Rosemary Relish
- 79 grams grape tomatoes
- 17 grams carrot, small dice
- 17 grams leeks, small dice
- 17 grams celery, small dice
- 2 tbsp. chicken broth (or water)
- 2 cloves roasted garlic
- 2 tbsp. red wine
- 1 tbsp. bacon fat (or butter)
- 2 small lamb chops (155g with bones)
- fresh rosemary
- herbs de provence
- salt and pepper
Medium heat – add half a tablespoon of bacon fat to a cast iron skillet. Coat the bottom of the skillet and drop the carrots in. Saute for two minutes to soften. Then add leeks and celery. Soften for an additional 1-2 minutes. Stir in chicken broth, roasted garlic and tomatoes. When broth has mostly evaporated add red wine, rosemary and herbs. Stir until all liquid is absorbed. Remove pan from heat and set aside the relish in a small dish.
Put the skillet back over high heat and add half a tablespoon of bacon fat, coating the bottom. Salt and pepper the chops, then place in hot skillet. Cook chops on one side for 3-4 minutes. Turn chops and cook an additional 2-3 minutes.
Plate the chops with the relish and allow the meat to rest for five minutes.
Total Calories – 500 — Enjoy! ~TH~