|Serving Size||½ of recipe|
|Total Fat||16 g|
|Saturated Fat||6 g|
|Total Carbohydrate||5.5 g|
|Dietary Fiber||0.5 g|
|Bread crumbs||2 tablespoons|
|Dash of black pepper|
|Dried rosemary||½ teaspoon|
|Dried thyme||½ teaspoon|
|Grated Parmesan cheese||2 tablespoons|
|Single lamb loin chops||4|
|Olive oil||2 teaspoons|
- Preheat oven to 400˚F.
- Mix together bread crumbs, salt, pepper, herbs, and cheese.
- Whisk egg in a wide, shallow bowl.
- Dip the lamb in the eggs and then in the bread crumb mixture.
- Coat a baking dish with the olive oil. Place lamb in the dish and then bake in the middle of the oven for about 30 minutes, or until lamb reaches desired degree of doneness.
4 lean meats; 1 fat; ½ starch
Heat 2 teaspoons olive oil in a small sauce pan over medium heat. Add ¼ of a finely chopped yellow onion and 1 finely chopped garlic clove and sauté until soft and fragrant, about 4-6 minutes. Reduce heat to low and add half of a 14.5-ounce can of whole tomatoes. Crush the tomatoes with a fork and simmer uncovered for 15-20 minutes, stirring occasionally.
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