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Lamb Chops with Herb Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 2 chops and 1 tablespoon vinaigrette)
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.

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

Nutrition 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

How to Make It

  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.