Lamb is often served as a springtime Easter dinner entree. This recipe is tasty and requires much less preparation than the more traditional leg of lamb entree.
| 1/4 |
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cup LAND O LAKES® Sour Cream |
| 2 |
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tablespoons chopped fresh rosemary* |
| 1 |
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tablespoon pine nuts, toasted, coarsely chopped |
| 1/4 |
|
teaspoon garlic salt |
| 1 |
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pound lean lamb loin chops |
| 1/4 |
|
teaspoon garlic salt |
| 1/4 |
|
teaspoon coarsely ground pepper |
| 2 |
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cups hot cooked pasta |
| 1 |
|
teaspoon freshly grated lemon peel |
Combine all sauce ingredients in small bowl. Cover; refrigerate until serving time.
Lightly spray 10-inch nonstick skillet with no-stick cooking spray. Add lamb chops; sprinkle with garlic salt and pepper. Cook over medium-high heat, turning occasionally, until desired doneness (8 to 10 minutes).
To serve, microwave sauce on HIGH just until warm (30 seconds). Gently toss pasta with lemon peel. Serve lamb with sauce and pasta.
*Substitute 1 tablespoon dried rosemary.
