Lamb is often served as a springtime Easter dinner entrée. This recipe is tasty and requires much less preparation than the more traditional leg of lamb entrée.
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Sauce
14 cup sour cream
2 tablespoons chopped fresh rosemary
1 tablespoon pine nuts, toasted, coarsely chopped
14 teaspoon garlic salt
Lamb
2 tablespoons Land O Lakes® Butter
1 pound lean lamb loin chops
14 teaspoon garlic salt
14 teaspoon coarse ground pepper
Pasta
2 cups hot cooked pasta
1 tablespoon Land O Lakes® Butter, melted
1 teaspoon freshly grated lemon zest
*Substitute 1 tablespoon dried rosemary.
STEP 1
Combine all sauce ingredients in small bowl. Cover; refrigerate until serving time.
STEP 2
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.
STEP 3
Microwave sauce 30 seconds or until warm.
STEP 4
Add 1 tablespoon melted butter and lemon zest to hot pasta; gently toss.
STEP 5
Serve lamb with sauce and pasta.
