Post by April B. on Apr 13, 2004 14:05:09 GMT -6
Lamb With Rosemary Sauce
1/4 cup sour cream
2 T chopped fresh rosemary
1 T pine nuts, toasted, coarsely chopped
1/4 tsp garlic salt
1 lb lean lamb loin chops
1/4 tsp garlic salt
1/4 tsp coarsely ground pepper
Combine sour cream, rosemary, pine nuts, and garlic salt in small
bowl. Cover and refrigerate until serving time.
Lightly spray 10-inch nonstick skillet with no-stick cooking spray.
Add lamb chops; sprinkle with garlic salt and pepper. Cook over
medium-high heat, turning occasionally, until desired doneness (8 to
10 minutes).
Microwave sauce on high for 30 seconds to warm it. Serve lamb with
sauce over pasta.
Makes 4 servings.
1/4 cup sour cream
2 T chopped fresh rosemary
1 T pine nuts, toasted, coarsely chopped
1/4 tsp garlic salt
1 lb lean lamb loin chops
1/4 tsp garlic salt
1/4 tsp coarsely ground pepper
Combine sour cream, rosemary, pine nuts, and garlic salt in small
bowl. Cover and refrigerate until serving time.
Lightly spray 10-inch nonstick skillet with no-stick cooking spray.
Add lamb chops; sprinkle with garlic salt and pepper. Cook over
medium-high heat, turning occasionally, until desired doneness (8 to
10 minutes).
Microwave sauce on high for 30 seconds to warm it. Serve lamb with
sauce over pasta.
Makes 4 servings.
