|Nutritional Guidelines (per serving)|
|Servings: 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||78%|
|Saturated Fat 28g||138%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These loin lamb chops are seared and then baked in a simple tomato sauce mixture. Serve the lamb chops with summer squash or zucchini and baked potatoes or rice.
- 3 loin lamb chops
- 2 tablespoons butter
- Salt and pepper
- 1/2 cup water
- 1 can (8 ounces) tomato sauce
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon dried oregano
Heat the oven to 350 F.
Melt butter in a heavy skillet over medium heat; add the lamb chops and cook, turning to brown both sides.
Place the chops in a baking dish; sprinkle with salt and pepper.
Pour 1/2 cup water into the skillet and stir to loosen browned bits. Add remaining ingredients to skillet then pour over the lamb chops. Alternatively, if the skillet is oven-safe, leave the chops in the skillet.
Cover and bake in the preheated oven for 1 hour.
Serve and enjoy!