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Roasted Lamb Chops with Sugar Snap Peas

(5)
  3 reviews
  • 30 min prep time
  • total time
  • 7 ingredients
  • 4 servings
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Snap your fingers! You've got chops and veggies for a dinner party!

Ingredients

4
(4 to 6-oz.) lamb chops, trimmed of fat
2
cups Green Giant™ SELECT® frozen sugar snap peas
1
red bell pepper, cut into 2-inch pieces
1/4
cup mint jelly
1
tablespoon oil
1/4
teaspoon salt
1/4
teaspoon dried marjoram leaves

Steps

  • 1 Heat oven to 450°F. Line 15x10x1-inch baking pan with foil. Place lamb chops in foil-lined pan. Arrange sugar snap peas and bell pepper around chops. Bake at 450°F. for 10 minutes.
  • 2 Meanwhile, in small saucepan, combine all remaining ingredients. Cook over low heat until jelly is melted, stirring constantly.
  • 3 Remove chops and vegetables from oven; brush both with half of jelly mixture. Return to oven; bake an additional 10 minutes or until chops are of desired doneness and vegetables are tender, brushing with remaining jelly mixture once or twice during baking.
  • 1 Heat oven to 450°F. Line 15x10x1-inch baking pan with foil. Place lamb chops in foil-lined pan. Arrange sugar snap peas and bell pepper around chops. Bake at 450°F. for 10 minutes.
  • 2 Meanwhile, in small saucepan, combine all remaining ingredients. Cook over low heat until jelly is melted, stirring constantly.
  • 3 Remove chops and vegetables from oven; brush both with half of jelly mixture. Return to oven; bake an additional 10 minutes or until chops are of desired doneness and vegetables are tender, brushing with remaining jelly mixture once or twice during baking.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
260
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
65mg
22%
Sodium
190mg
8%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
8%
Sugars
11g
11%
Protein
21g
21%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Fruit; 1 Vegetable; 2 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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