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Main dishes

Quick Rosemary Lamb Chops

Quick Rosemary Lamb Chops recipe
photo by:kraft
The no-fuss rosemary sauce in this recipe is so flavorful, it tastes like the savory lamb chops simmered for hours—but they're table-ready in 20 minutes.
time
prep:
20 min
total:
20 min
servings
total:
4 servings
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What You Need

2
tsp.  oil
8
 lamb loin chops (1 lb.)
1
small  onion, chopped
3/4
cup  roasted red peppers, drained, chopped
1/4
cup  KRAFT Balsamic Vinaigrette Dressing
1/4
cup  fat-free reduced-sodium beef broth
1/2
tsp.  chopped fresh rosemary
3
cups  hot cooked long-grain white rice

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.

ADD onions to skillet; cook 5 min. or until crisp-tender, stirring occasionally. Stir in peppers, dressing, broth and rosemary. Add chops; simmer on medium-low heat 4 min. or until sauce is thickened and chops are done (160°F).

SERVE chops and sauce with rice.

Kraft Kitchens Tips

Serving Suggestion
Serve with hot steamed broccoli.
Variation
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.
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