Lamb with Rosemary Sauce
Lamb with Rosemary Sauce
Lamb is often served as a springtime Easter dinner entrée. This recipe is tasty and requires much less preparation than the more traditional leg of lamb entrée.
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15 min
Prep Time
25 min
Total Time
4
servings Ingredients
Sauce
14 cup sour cream
2 tablespoons chopped fresh rosemary
1 tablespoon pine nuts, toasted, coarsely chopped
14 teaspoon garlic salt
Lamb
2 tablespoons Land O Lakes® Butter
1 pound lean lamb loin chops
14 teaspoon garlic salt
14 teaspoon coarse ground pepper
Pasta
2 cups hot cooked pasta
1 tablespoon Land O Lakes® Butter, melted
1 teaspoon freshly grated lemon zest
How to make
-
STEP 1
Combine all sauce ingredients in small bowl. Cover; refrigerate until serving time.
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STEP 2
Melt 2 tablespoons butter in 10-inch skillet until sizzling. Add lamb chops; sprinkle with garlic salt and pepper. Cook over medium-high heat, turning occasionally, 8-10 minutes or until desired doneness.
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STEP 3
Microwave sauce 30 seconds or until warm.
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STEP 4
Add 1 tablespoon melted butter and lemon zest to hot pasta; gently toss.
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STEP 5
Serve lamb with sauce and pasta.
400 Calories
20 Fat (g)
105 Cholesterol (mg)
280 Sodium (mg)
23 Carbohydrates (g)
2 Dietary Fiber
29 Protein (g)
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