Penn Herb Wellness Guide
Broiled Provencal Lamb Shoulder Chops with Charred Scallions
Simplicity at its best. Herb-rubbed lamb and scallions create a perfect romance.
Ingredients
- 4 lamb chops, 1-inch thick
- Herbes de provence, to taste
- Salt and pepper, to taste
- 8 scallions, halved lengthwise
- Olive oil, as needed
Directions
- Liberally season both sides of the chops with herbes de Provence, salt, and pepper; place on a foil-lined, rimmed baking sheet.
- Place the scallions on baking sheet; season with oil, salt, and pepper.
- Broil 2 inches from heating element until chops are charred, 8 to 10 minutes.
- Turn chops over; brown other side for 6 to 8 minutes longer, for medium-rare. Remove from oven.
- Serve with scallions and a green salad.
Nutrition Facts
Calories 285
Calories from Fat 172 (60%)
(29%)Total Fat 19g
(46%)Saturated Fat 9g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
(29%)Cholesterol 87mg
(3%)Sodium 83mg
(14%)Potassium 490mg
Total Carbohydrate 2g
(3%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(50%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.