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Source: Swanson's Simply Delicious Cookbook

Rosemary Lamb Chops with Lemon Sauce
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Serves: 3
Prep Time: 20 minutes
Cook Time: 20 minutes
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1 tsp. dried rosemary leaves, crushed
6 lamb chops, (about 3/4" thick)
1 cup chicken broth
1 tsp. cornstarch
3/4 tsp. finely chopped lemon zest
3 tbsp. Lemon juice
3 tsp. Dijon mustard




Preheat broiler.

Rub rosemary over lamb chops. Place chops on unheated broiler pan and broil 3 to 4 inches from heat for 5 to 6 min. Turn chops and broil 3 to 5 min. more until the center is slightly pink.

Meanwhile, in a small saucepan stir together broth and cornstarch. Stir in remaining ingredients. Cook over medium heat, stirring constantly, until thick and bubbly (about 3 min.). Cook for 2 min. more continuing to stir constantly. Serve sauce over lamb chops (two chops per person).






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