Lamb With Rosemary Sauce

Lamb With Rosemary Sauce

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.

15 min. prep time
4 servings
000 Ratings



1/4 cup sour cream
2 tablespoons chopped fresh rosemary*
1 tablespoon pine nuts, toasted, coarsely chopped
1/4 teaspoon garlic salt


2 tablespoons Land O Lakes® Butter
1 pound lean lamb loin chops
1/4 teaspoon garlic salt
1/4 teaspoon coarse ground pepper


2 cups hot cooked pasta
1 tablespoon Land O Lakes® Butter, melted
1 teaspoon freshly grated lemon zest


Combine all sauce ingredients in small bowl. Cover; refrigerate until serving time.

Melt 2 tablespoons butter in 10-inch skillet until sizzling.  Add lamb chops; sprinkle with garlic salt and pepper. Cook over medium-high heat, turning occasionally, 8-10 minutes or until desired doneness.

Microwave sauce 30 seconds or until warm.

Add 1 tablespoon melted butter and lemon zest to hot pasta; gently toss.

Serve lamb with sauce and pasta.

*Substitute 1 tablespoon dried rosemary.

Nutrition Facts (1 serving)

Calories: 400

Fat: 20g

Cholesterol: 105mg

Sodium: 280mg

Carbohydrates: 23g

Dietary Fiber: 2g

Protein: 29g

Recipe #8518©1995Land O'Lakes, Inc.

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