Agnello al forno italiani italian oven-baked lamb chops (recipe)
| Agnello al forno italiani italian oven-baked lamb chops (recipe) | |
|---|---|
| Name | Agnello al forno italiani (italian oven-baked lamb chops) |
| Ingredients | Racks of lamb • Extra virgin olive oil • Salt • Fresh ground black pepper • Red bell peppers • Scallions • Chicken broth • Vegetable broth • Fresh marjoram |
| Cooktime (in hours) | 0.666666667 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 124 |
| Fat | 10.7 |
| Protein | 2.1 |
| Carbohydrate | 6.5 |
| Fiber | 2.1 |
| Net carbohydrates | 4.4 |
| Sugar | 4 |
| Saturated fat | 1.5 |
| Cholesterol (mg) | 0 |
| Sodium | 147.9 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Agnello al forno italiani italian oven-baked lamb chops (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- Preheat the oven to 450 8F.
- Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices.
- Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes.
- Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes.
- Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes.
- Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm.
- Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.
Food tags
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Time:
Prep Time in Hours and Mins:1H
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Contributors: Prab R. Tumpati, MD
