Rosemary Garlic Lamb Chops With Cabbage
February 10, 2015
Categories: Dinner, Main Dish, Lamb/Mutton, Vegetables, Cabbage, Greek, Italian, North American, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Halloween, July 4th, Mother's Day, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Spring more
"This great tasting lamb dish is so tasty and very easy to put together!"
- Serving Size: 1 (638.9 g)
- Calories 729.4
- Total Fat - 46.3 g
- Saturated Fat - 15.4 g
- Cholesterol - 163.3 mg
- Sodium - 3771.6 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 8.3 g
- Sugars - 9.1 g
- Protein - 61.6 g
- Calcium - 476.1 mg
- Iron - 2.3 mg
- Vitamin C - 35.9 mg
- Thiamin - 0 mg
Pour the oil into a skillet and bring to medium-high heat; toss in the rosemary sprigs and garlic and cook for 1 minute.
Sprinkle both sides of the chops with salt and pepper and place in skillet.
Cook for about 2 minutes per side until golden brown; remove from heat and place in a baking pan.
Place in a preheated 450 degree Fahrenheit oven and bake for 10 minutes; remove from oven and cover with foil.
Meanwhile add the cabbage, grainy mustard and wine and cook until wine is evaporated.
Season the cabbage with salt and pepper to taste, add 1 cup of water and continue to cook until cabbage is softened and water is evaporated; remove rosemary stems, stir in feta cheese and serve with the chops.
Tips & Variations
No special items needed.