Simple Rosemary Lamb Chops

1. Heat the butter and olive oil together in a fry pan.

2. Pepper the lamb chops well.

3. Put them into the hot oil and then turn over after a minutes so that they are sealed and seared to keep the juices inches.

4. On the top side only add 3/4 of the fresh rosemary. Cook for 7-8 minutes.

5. Turn the chops over and cook for as long as you need to get the insides to the "doneness" that you prefer, add a small amount of salt once you have turned them over.

6. If you like your chops to be cooked though, turn the heat down just a little at this point so that they don't burn.

7. Drain off the excess fat and serve with the remaining rosemary sprinkled on top.

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Nutrient	Quantity
Total fats	61.6922 g
Protein	2.9495 g
Carbohydrates	5.6673 g
Energy	573.864 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5001 g
Water	6.1427 g
Aspartic acid	0.2808 g
Calcium, Ca	90.168 mg
Fiber, total dietary	2.5794 g
Fatty acids, total saturated 22:0	0.0697 g
Niacin	0.9654 mg
Vitamin A, RAE	12.714 g
Arginine	0.4091 g
Riboflavin	0.0893 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.182 g
Glutamic acid	0.6261 g
Sodium, Na	14.364 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7048 g
Total lipid (fat)	61.6922 g
Manganese, Mn	0.2992 mg
Proline	0.1334 g
Fatty acids, total saturated 16:0	6.9018 g
Choline, total	0.162 mg
Serine	0.1564 g
Fatty acids, total saturated 10:0	0.0016 g
Fatty acids, total saturated 18:0	1.3769 g
Vitamin B-6	0.0505 mg
Ash	0.9474 g
Fatty acids, total saturated 18:1 undifferentiated	41.2559 g
Pantothenic acid	0.1716 mg
Phenylalanine	0.1558 g
Copper, Cu	0.268 mg
Betaine	0.054 mg
Thiamin	0.1954 mg
Methionine	0.0921 g
Iron, Fe	1.2375 mg
Carbohydrate, by difference	5.6673 g
Phosphorus, P	118.344 mg
Folate, total	23.856 g
Tocopherol, gamma	0.4482 mg
Alanine	0.154 g
Valine	0.1631 g
Fatty acids, total saturated 18:2 undifferentiated	8.4071 g
Glycine	0.1964 g
Fatty acids, total saturated 14:0	0.0282 g
Zinc, Zn	0.7741 mg
Isoleucine	0.1263 g
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	8.914 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.2255 g
Vitamin A, IU	255.666 IU
Folate, DFE	23.856 g
Tryptophan	0.0628 g
Vitamin C, total ascorbic acid	1.8312 mg
Phytosterols	123.036 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.1203 g
Vitamin K (phylloquinone)	32.508 g
Fatty acids, total saturated	8.703 g
Histidine	0.0841 g
Fatty acids, total monounsaturated	42.2153 g
Threonine	0.1222 g
Folate, food	23.856 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	7.749 mg
Magnesium, Mg	22.044 mg
Lysine	0.0977 g
Potassium, K	118.752 mg
Cystine	0.0571 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Olive oil	4 tablespoons	477.36	0	54
Rosemary	0.25 cup	11.004	1.7388	0.4922
Pepper	0	0	0	0
lamb chop	8	0	0	0