- 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
- 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
Snap off tough ends of asparagus.
Combine yogurt and mustard; stir well. Set aside.
Coat asparagus with cooking spray. Sprinkle lightly with salt.
Combine wine, garlic, and rosemary.
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.
To serve, place half of asparagus and 2 lamb chops on each of two serving plates. Top asparagus with yogurt mixture.