Cooking Done Light

The first time that I decided to really “go all out” with a meal for my boyfriend, John, was the night that I made him an entire rack of lamb. I, personally, do not eat lamb – but those that do seem to adore it as a special treat every now and again. While an entire rack of lamb is very impressive, it is also rather time consuming, expensive, and not exactly “figure friendly”! This recipe for garlicky lamb chops allows you to make smaller portions, is much less expensive – and (Here’s the best part!) has less than a third of the calories and fat of a traditional rack of lamb. But don’t worry – they’ll still be equally as impressed with this meal as they would be with the whole rack – just ask John!

3 tablespoons reduced sodium chicken broth

1 tablespoon extra virgin olive oil

1 shallot, minced

1 garlic clove, minced

1 tablespoon grated lemon zest (1 whole lemon)

1 tablespoon fresh lemon juice

1/4 cup fresh mint, chopped

1 teaspoon dried oregano

3/4 teaspoon salt

4 (4 ounces each) loin or rib eye lamb chops (trimmed of all visible fat)

1/2 teaspoon coarsely ground black pepper

Combine the chicken broth, olive oil, shallot, garlic, lemon juice and zest, mint, 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.

Preheat a large non-stick skillet over high heat. Spray with cooking spray. Place the chops in the skillet and cook until browned and done to taste (3-4 minutes on each side for medium). Transfer to a platter and spoon the mint vinaigrette over the meat.

Serves 2. Per serving: 229 calories, 12 g fat, 2 g saturated fat, 0 g trans fat, 78 mg cholesterol, 356 mg sodium, 3 g carbs, 2 g fiber, 28 g protein, 43 mg calcium