• 2 tsp. olive oil
• 1 clove garlic, crushed
• 1/2 cup recipe-ready crushed tomatoes
• 1/8 tsp. oregano, or 1 tsp. fresh, chopped
• 1/4 cup grated Parmesan cheese
• 8 lamb rib chops, about 1/4 lb. each, 3/4 inch thick

Turn on broiler. Heat oil in a heavy saucepan over medium heat. Sauté garlic 3-4 minutes. Stir in tomatoes, oregano, and salt and pepper to taste. Bring to a boil. Remove from heat and stir in Parmesan cheese. Arrange lamb chops on a lightly oiled broiler pan. Brush top of lamb chops with tomato sauce. Place chops about 3 inches from heat source and broil 5 minutes. Turn chops, brush again with tomato sauce and broil another 5 minutes. Serve with additional sauce.

Per serving: calories 490, fat 28.1g, 53% calories from fat, cholesterol 175mg, protein 54.4g, carbohydrates 1.8g, fiber 0.3g, sugar 0.9g, sodium 289mg, diet points 12.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.0, Lean meat: 7.8, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Pinot Noir, or Merlot.