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Broiled Lamb with Rosemary

Yield 2 servings

Ingredients

  • 1/2 pound asparagus
  • 1/4 cup plain fat-free yogurt
  • 1 teaspoon Dijon mustard
  • Butter-flavored cooking spray
  • 1/4 teaspoon salt
  • 1/4 cup dry red wine
  • 2 small garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 4 (4-ounce) lamb loin chops, trimmed (1 inch thick)
  • Freshly ground black pepper

Nutrition Information

  • calories 296
  • caloriesfromfat 36 %
  • fat 12 g
  • satfat 4.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 37.7 g
  • carbohydrate 8.4 g
  • fiber 2.4 g
  • cholesterol 108 mg
  • iron 0.0 mg
  • sodium 489 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat broiler.

  2. Snap off tough ends of asparagus.

  3. Combine yogurt and mustard; stir well. Set aside.

  4. Coat asparagus with cooking spray. Sprinkle lightly with salt.

  5. Combine wine, garlic, and rosemary.

  6. Place lamb chops on one end of a broiler pan coated with cooking spray. Brush chops with half of wine mixture. Broil 8 minutes. Turn chops, and brush with remaining half of wine mixture. Broil 2 minutes, and add asparagus to pan. Broil 4 to 5 minutes, turningasparagus every 2 minutes, until asparagus is crisp-tender and chops are done. Remove asparagus and chops from pan; sprinkle with freshly ground pepper.

  7. To serve, place half of asparagus and 2 lamb chops on each of two serving plates. Top asparagus with yogurt mixture.

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