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Roasted Lamb Chops with Sugar Snap Peas

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By Pillsbury Kitchens
Updated Sep 24, 2008
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Snap your fingers! You've got chops and veggies for a dinner party!

Roasted Lamb Chops with Sugar Snap Peas

  • Prep Time 30 min
  • Total 0 min
  • Ingredients 7
  • Servings 4
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Ingredients

  • 4 (4 to 6-oz.) lamb chops, trimmed of fat
  • 2 cups 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

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, in small saucepan, combine all remaining ingredients. Cook over low heat until jelly is melted, stirring constantly.
  • Step 
    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

260 Calories
11g Total Fat
21g Protein
19g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
65mg
22%
Sodium
190mg
8%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
8%
Sugars
11g
Protein
21g
% 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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