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Quick Fix: Rosemary, garlic make lamb chops dish perfect for holiday weekend (or anytime)

Linda Gassenheimer, Tribune News Service on

Published in Quick Fix

I created this dinner thinking of spring and holidays. Lamb chops flavored with rosemary and garlic is a perfect dish for this holiday weekend or any weeknight dinner. They’re served with baby green beans, which are similar to haricots verts. They may also be called French green beans.

Another harbinger of spring is creamer and new potatoes. The creamers are small, about 3/4 of an inch in diameter, while new potatoes are a little larger and measure about 2 inches in diameter. Both are tender, flavorful potatoes that have a short spring season.

Helpful Hints:

— You can use lamb steak or lamb rib chops instead of loin chops.

— You can use any kind of green beans.

— If creamer or new potatoes aren’t available, use red or gold potatoes and cut them into small pieces.

— To wash the potatoes, place them in a bowl of water and stir them around, then drain.


— Preheat broiler.

— Prepare lamb.

— Microwave green beans and potatoes.

Shopping List:

To buy: 1 pound loin lamb chops, 1 bottle chopped dried rosemary, 1/2 pound baby green beans, 3/4 pound creamer or new potatoes and 1 bunch fresh chives.

Staples: olive oil, garlic, salt and black peppercorns.



Recipe by Linda Gassenheimer

1 pound loin lamb chops (about 4 medium chops)

3 medium garlic cloves, crushed


2 teaspoons chopped dried rosemary

1/2 pound baby green beans (about 2 1/4 cups)

2 teaspoons olive oil

Salt and freshly ground black pepper

Preheat broiler. Line a baking tray with foil. Remove visible fat from lamb chops and place them on the tray. Broil about 6 to 7 inches from the heat for 5 minutes. Remove and turn lamb over. Spread the tops with the rosemary and garlic. Return to the broiler for 3 to 4 minutes. Watch to see that the garlic doesn’t burn. A meat thermometer should read 145 degrees for rare 160 degrees for medium.

While lamb broils, place green beans in a microwave-safe bowl and microwave on high 3 minutes. Remove and toss with olive oil and salt and pepper to taste. Divide between two dinner plates. When lamb is cooked place on the plates with the beans.

Yield 2 servings.

Per serving: 416 calories (42% from fat), 19.3 g fat (7.6 g saturated, 2.3 g monounsaturated), 126 mg cholesterol, 51.1 g protein, 11.5 g carbohydrates, 4.6 g fiber, 130 mg sodium.


Recipe by Linda Gassenheimer

3/4 pound new or creamer potatoes

3 teaspoons olive oil

Salt and freshly ground black pepper

2 tablespoon snipped chives

Wash potatoes. Do not peel. Place in a microwave-safe bowl. Cover with a plate or plastic wrap. Microwave on high 5 minutes. The potatoes should be tender. Microwave a couple more minutes if needed. Toss with olive oil and salt and pepper to taste. Place on the dinner plates with the lamb and sprinkle chives on top of the potatoes.

Yield 2 servings.

Per serving: 180 calories (35 percent from fat), 7 g fat (1 g saturated, 3.3 g monounsaturated), no cholesterol, 3.3 g protein, 27.2 g carbohydrates, 3 g fiber, 31 mg sodium.

©2022 Tribune Content Agency, LLC


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