Lamb Chops With Roasted Broccoli and Feta

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Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 396 calories
    • Fat 26 g
    • Sat Fat 9 g
    • Cholesterol 116 mg
    • Sodium 782 mg
    • Protein 35 g
    • Carbohydrate 6 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 197 mg
  • September 2011

Ingredients

  1. Check 1 bunch broccoli (about 1 pound), cut into florets
  2. Check 3tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1cup crumbled (4 ounces)
  5. Check 1/4cup chopped fresh flat-leaf parsley leaves
  6. Check 8 small lamb chops (rib or loin; 3/4 inch thick; about 2 pounds total)
  7. Check lemon wedges, for serving

Directions

  1. Heat oven to 450° F. Toss the broccoli with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 15 to 17 minutes. Add the Feta and parsley and toss to combine.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the lamb with ½ teaspoon salt and ¼ teaspoon pepper. Cook, in batches, 2 to 4 minutes per side for medium-rare.
  3. Serve with the broccoli and lemon wedges.