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Quick Rosemary Lamb Chops

  • Prep Time: 5 Minutes (Total Time: 20 Minutes)
  • Serving Size: 4
  • 2 teaspoons Oil
  • 8 Lamb Loin Chops (1 Pound)
  • 1 Small Onion, Chopped
  • 3/4 cup Roasted Red Peppers, Drained, Chopped
  • 1/4 cup Beef Broth
  • 1/4 cup KRAFT Balsamic Vinaigrette Dressing
  • 1/2 teaspoon Chopped Fresh Rosemary
  • 3 cups Hot Cooked Rice
  • HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.

    ADD onions to same skillet. Cook 5 min. or until onions are tender, stirring occasionally. Stir in peppers, broth, dressing and rosemary. Add chops. Reduce heat to medium-low; simmer 4 min. or until sauce is thickened and chops are cooked through (160°F).

    SERVE with the rice.

    KRAFT KITCHENS TIPS

    Serving Suggestion

    Serve with hot steamed broccoli.

    Substitute

    Prepare as directed, substituting 4 bone-in pork chops (1-1/2 lb.) for the lamb chops and increasing the rosemary to 1 tsp.

    RECIPE COURTESY OF KRAFT FOODS

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