Lamb Chops with Pepper Jelly
Serves 2
2 Tbsp (30 ml) olive oil
6 baby lamb chops
1 Tbsp (15 ml) VE Lamb Seasoning
VE Sea Salt & VE Pepper, to taste
½ cup (125 ml) VE Red Pepper or VE Jalapeño Pepper Jelly
1. Rub olive oil on lamb chops.
2. Sprinkle VE Lamb Seasoning, VE Sea Salt and VE Pepper on each side of lamb chops.
3. Pan-fry lamb chops in Excalibur® coated frying pan over medium high heat 3 minutes per side. Remove chops with tongs and place on heated platter.
4. Add VE Red Pepper or VE Jalapeño Pepper Jelly to pan, bring to a quick boil and pour over lamb chops.
Per serving: Calories 440, Fat 20 g (Saturated 4.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 170 mg, Carbohydrates 41 g (Fibre 1 g, Sugars 38 g), Protein 21 g.
Serves 2
2 Tbsp (30 ml) olive oil
6 baby lamb chops
1 Tbsp (15 ml) VE Lamb Seasoning
VE Sea Salt & VE Pepper, to taste
½ cup (125 ml) VE Red Pepper or VE Jalapeño Pepper Jelly
1. Rub olive oil on lamb chops.
2. Sprinkle VE Lamb Seasoning, VE Sea Salt and VE Pepper on each side of lamb chops.
3. Pan-fry lamb chops in Excalibur® coated frying pan over medium high heat 3 minutes per side. Remove chops with tongs and place on heated platter.
4. Add VE Red Pepper or VE Jalapeño Pepper Jelly to pan, bring to a quick boil and pour over lamb chops.
Per serving: Calories 440, Fat 20 g (Saturated 4.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 170 mg, Carbohydrates 41 g (Fibre 1 g, Sugars 38 g), Protein 21 g.
Labels: Lamb, VE Jalapeno Pepper Jelly, VE Lamb Seasoning, VE Red Pepper Jelly
