Lamb chops with Mediterranean herb sauce
Reduced-sodium chicken broth
1 medium, minced
1 medium clove(s), minced
1 Tbsp, grated
Fresh lemon juice
2 Tbsp, chopped
2 Tbsp, fresh, chopped
1 Tbsp, chopped or a 1 teaspoon dried
Uncooked boneless trimmed lamb chop
16 oz, 4 (4 ounce) trimmed of all visible fat
½ tsp, coarsely ground
- 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.