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Nutrition Facts
Serving Size 218 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 810 mg 34%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 28 g
Vitamin A 6% • Iron 15%
Vitamin C 2% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lamb Chops With Marsala-Mushroom Sauce

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 lamb loin chops, cut 3/4-inch thick
1 Tbsp extra virgin olive oil
2 Tsp ground black pepper
1 Tsp kosher salt
1 Tsp garlic powder
2 Tbsp unsalted butter
3/4 Oz mushrooms, sliced
3/4 cup(s) Marsala dry wine
1/4 cup(s) balsamic
1/3 cup(s) green onions, sliced thin
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Instructions

1
Rub lamb chops with oil, pepper, salt and garlic powder.
2
Heat a large non-stick skillet over medium-high heat.
3
Brown lamb chops 2 minutes per side. Reduce heat to medium; turn chops back to first side.
4
Cook 3 to 4 minutes longer, then transfer lamb to a plate. Cover to keep warm.
5
Melt 1 tablespoon butter in skillet then add mushrooms and sauté 3 to 5 minutes until tender.
6
Add wine and vinegar. Cook about 5 minutes or until reduced by half.
7
Add onions and remaining tablespoon butter to sauce; stir.
8
Place lamb in skillet with sauce, along with any juices accumulated on plate.
9
Simmer 1 to 3 minutes until lamb reaches desired degree of doneness.

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