Easter Sunday Dinner Recipe: Rosemary Lamb Chops With Lemon Sauce


These exquisite rosemary-seasoned lamb chops are complemented by a savory lemon-mustard sauce that is not only delicious…but quick and easy too!

What You’ll Need

6 each lamb chops (about 3/4-inch thick)
1 teaspoon dried rosemary leaves, crushed
1 each lemon
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
2 teaspoons cornstarch
3 teaspoons Dijon-style mustard

How to Make It

1 Heat the broiler. Season the lamb with the rosemary. Place the lamb on a rack in a broiler pan.

2 Broil for 10 minutes for medium-rare or until desired doneness, turning the lamb over once halfway through the broiling time.

3 Grate 1 teaspoon zest and squeeze 3 tablespoons juice from the lemon.

4 Stir the broth and cornstarch in a 1-quart saucepan until the mixture is smooth. Stir in the lemon zest, lemon juice and mustard. Cook and stir over medium heat until the mixture boils and thickens. Serve with the lamb.

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SOURCE: Campbell’s Kitchen

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