Rosemary Lamb Chops with Lemon Sauce

These delectable lamb chops are a real weeknight treat - but they're so
simple to prepare, they fit right in to your busy schedule!

Rosemary Lamb Chops with Lemon Sauce
from Campbell's Kitchen

Prep Time: 5 min. Cook Time: 15 min.

6 lamb chops (about 3/4-inch thick each )
1 tsp. dried rosemary leaves, crushed
1 cup Swanson(R) Chicken Stock
2 tsp. cornstarch
1 tsp. lemon zest
3 tbsp. lemon juice
3 tsp. Dijon-style mustard

Directions:
Heat the broiler. Season the lamb with the rosemary. Place the lamb onto
a broiler pan.
Broil for 10 minutes (for medium-rare) or to desired doneness, turning
the lamb over once halfway through cooking.
Stir the stock and cornstarch in a 1-quart saucepan until the mixture is
smooth. Stir in the lemon zest, lemon juice and mustard. Cook and stir
over medium heat until the mixture boils and thickens. Serve the stock
mixture with the lamb.
 Tip : The lamb chops can also be grilled. Lightly oil the grill rack
and heat the grill to medium. Grill the lamb for 10 minutes (for
medium-rare) or to desired doneness, turning the lamb over once halfway
through cooking. Serve with the stock mixture. Serves 3.

Kitchen Clip:
Lemon zest is the oil rich outer skin of a lemon. It adds a burst of
fresh citrus flavor to any dish. The key is to peel off only the top
layer of skin - not the white, bitter pith beneath.
Received on Wed Jun 17 18:22:25 2009