Rosemary Lamb Chops Menu

Serves 4

Rosemary Lamb Chops

*Pierce 2 (8-ounce) sweet potatoes a few times with a fork; place potatoes on a layer of paper towels in microwave. Microwave at HIGH 10 minutes or until tender; let stand 5 minutes. Peel potatoes; discard skins. Place potatoes in a medium bowl; mash with a potato masher to desired consistency. Add 1/4 cup 1% low-fat milk, 2 tablespoons butter, 1 tablespoon maple syrup, and 1/4 teaspoon salt; stir until well combined. Top with 2 tablespoons chopped blanched hazelnuts.

 

**Combine 1 tablespoon red wine vinegar, 1 1/2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon cracked black pepper, 1/8 teaspoon salt, and 1 minced garlic clove in a large bowl; gradually whisk in 2 tablespoons extra-virgin olive oil. Add 2 cups torn butter lettuce, 1 cup sliced endive, 1 cup torn radicchio, and 1 cup thinly sliced apple (about 1 small apple); toss gently to coat.

Cooking Light, November 2010
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