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Lamb chops with sautéed rosemary potatoes

The fragrant flavors of the herby potatoes and the tenderness of the lamb make this meal a dinner party favorite.


Lamb chops with sautéed rosemary potatoes
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Ready in: 30-60 Minutes
  • Syns per serving: FREE


  • 1½lbs potatoes, peeled and cut into ½in cubes
  • Low-calorie cooking spray
  • 1 tbsp finely chopped rosemary
  • 2 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 12 lean lamb chops
  • Salt and freshly ground black pepper
  • Steamed green beans and carrots


  1. Bring a large pot of lightly salted water to a boil and add the potatoes. Boil for 8–10 minutes or until just tender. Drain thoroughly.
  2. Spray a large, nonstick skillet with low-calorie cooking spray. Add the rosemary, garlic, and potatoes. Stir-fry over medium heat, turning the potatoes regularly for 6–8 minutes or until golden.
  3. Meanwhile mix together the Worcestershire sauce and soy sauce and brush over the lamb. Season the lamb with salt and pepper on both sides and place under a hot broiler in a single layer. Cook for 4–5 minutes on each side or until cooked to your liking. Remove from the broiler and serve with the sautéed potatoes and steamed vegetables.

Tip: You can also cook your chops in a skillet.

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