Ingredients Jump to Instructions ↓

  1. 4 (6 oz.) lamb chops, excess fat trimmed

  2. 2 cups sugar snap peas

  3. 2 red bell peppers, sliced

  4. 1/4 cup mint jelly

  5. 1 Tbsp. olive oil

  6. 1/2 tsp. salt

  7. 1/8 tsp. pepper

  8. 1/4 tsp. dried marjoram leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Line a 15x10" jelly roll pan with foil and place lamb chops on pan. Spoon peas and bell pepper around lamb. Bake at 450 degrees F for 10 minutes.

  2. While lamb is roasting, combine remaining ingredients in small saucepan. Cook over low heat until mixture is melted, stirring constantly.

  3. Remove chops from oven and brush meat and vegetables with half of jelly mixture. Return to oven and roast 10 minutes longer until chops are medium and vegetables are crisp tender, brushing with remaining jelly mixture twice during roasting.

  4. servings Calories: 260 Fat: 11 grams Carbs: 19 grams Sodium: 190 mg Vitamin A: 30% DV Vitamin C: 50% DV


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