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Serve with hot steamed broccoli.
Prepare as directed, substituting 4 bone-in pork chops (1-1/2 lb.) for the lamb chops, increasing the rosemary to 1 tsp., and reducing the cooking time if necessary until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.
Treat your guests to this elegant main dish that's both low in sodium, and a good source of vitamins A and C from the roasted red peppers. Eating right never tasted so good.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was great. We made it for company with grass feed lamb and it was delicious. We kept the lamb hot in the oven while fixing the onions and peppers so it was convient as well.