Lamb Chops With Roasted Broccoli and Feta

Lamb Chops With Roasted Broccoli and Feta
Christopher Baker
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

1
bunch broccoli (about 1 pound), cut into florets
3
tablespoons
olive oil
kosher salt and black pepper
1
cup
crumbled (4 ounces)
1/4
cup
chopped fresh flat-leaf parsley leaves
8
small lamb chops (rib or loin; 3/4 inch thick; about 2 pounds total)
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.
Charlyne Mattox
September 2011

Nutritional Information

  • Per Serving
  • Calories 396
  • 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
What does this mean? See Nutrition 101.

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