Lamb Chops with Mediterranean Herb Sauce

By deedavis

Ingredients

• 3 Tbsp reduced-sodium chicken broth
• 1 Tbsp olive oil
• 1 medium uncooked shallot(s), minced
• 1 clove(s) (medium) garlic clove(s), minced
• 1 Tbsp lemon zest, grated
• 1 Tbsp fresh lemon juice
• 2 Tbsp mint leaves, chopped
• 2 Tbsp parsley, fresh, chopped
• 1 Tbsp fresh oregano, chopped or a 1 teaspoon dried
• 3/4 tsp table salt
• 16 oz uncooked lamb chop(s), 4 (4 ounce) trimmed of all visible fat
• 1/2 tsp black pepper, coarsely ground

Details

Servings 4
Adapted from weightwatchers.com

Preparation

Step 1

To make the herb sauce, combine the broth, oil, shallot, garlic, lemon zest, lemon juice, mint, parsley, oregano, and 1⁄4 teaspoon of the salt in a bowl; set aside.


Sprinkle both sides of the lamb chops with the remaining 1⁄2 teaspoon salt and the pepper.


Spray a large nonstick skillet with olive oil nonstick spray and set over high heat. Add the lamb and cook, turning once, until an instant-read thermometer inserted into the sides of the chops registers 145°F for medium-rare, about 8 minutes. Transfer the chops to a platter. Stir and spoon the herb sauce over the meat. Yields 1 chop and 2 tablespoons sauce per serving.
Notes
To work accurately, the tip of an instant-read thermometer needs to be inserted at least 1⁄2 inch into the meat.