Lamb Chops with Herb Vinaigrette

Lamb Chops with Herb Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Add garlic mashed potatoes and steamed broccoli florets. If you have bottled roasted red bell peppers in your refrigerator, you can substitute them for the pimiento.

Yield:

4 servings (serving size: 2 chops and 1 tablespoon vinaigrette)

Recipe from

Nutritional Information

Calories 349
Caloriesfromfat 39 %
Fat 15.2 g
Satfat 5.1 g
Monofat 6.7 g
Polyfat 1.4 g
Protein 47.7 g
Carbohydrate 1.9 g
Fiber 0.2 g
Cholesterol 150 mg
Iron 4.6 mg
Sodium 482 mg
Calcium 37 mg

Ingredients

1/2 teaspoon salt, divided
1/2 teaspoon black pepper
8 (4-ounce) lamb loin chops
2 tablespoons finely chopped shallots
1 1/2 tablespoons water
1 tablespoon red wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped pimiento

Preparation

1. Preheat broiler.

2. Sprinkle 1/4 teaspoon salt and pepper over lamb. Place lamb on the rack of a broiler pan or roasting pan; place rack in pan. Broil 5 minutes on each side or until desired degree of doneness.

3. Combine shallots, 1 1/2 tablespoons water, and vinegar in a small microwave-safe bowl; microwave at HIGH 30 seconds. Stir in remaining 1/4 teaspoon salt, juice, oil, and mustard, stirring with a whisk. Add parsley and remaining ingredients, stirring well. Serve vinaigrette over lamb.

Note:

Alyson Haynes,

August 2008
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