Rosemary Lamb Loin Chop with Mint Gravy
Slimming Eats Recipe
Extra Easy – 1 syn per serving
- 4 lamb loin chops (make sure all visible fat is removed)
- fresh chopped rosemary
- 270ml of lamb stock
- 2 teaspoons of dried mint
- 1 tablespoon of cornstarch/cornflour (2 syns)
- salt and black pepper
- Frylight or Pam spray
Preheat oven to 200c of 400f
Season the lamb chops with some salt and pepper and sprinkle with some fresh chopped rosemary.
Spray a frying pan over a medium high heat with some Frylight or Pam spray and brown all sides of the lamb loin chops and then transfer to an oven proof dish.
Add your stock to a small saucepan and bring to a boil. Mix the cornstarch with a little cold water to make a paste and add this into the stock, whisking continuously until it starts to thicken, then pour over the lamb chops and bake in the oven for approx 10-15 mins until chops are cooked to your liking.
Serve with your choice of sides. I served mine with roasted potatoes and a mixture of steamed vegetables.
You could alternatively make the gravy for a roasted leg of lamb.
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Nutritional information is an estimate and is to be used for informational purposes only
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