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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Lamb Chops with Herb 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.

Cooking Light AUGUST 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 39%
  • Fat: 15.2g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 47.7g
  • Carbohydrate: 1.9g
  • Fiber: 0.2g
  • Cholesterol: 150mg
  • Iron: 4.6mg
  • Sodium: 482mg
  • Calcium: 37mg
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Lamb Chops with Herb Vinaigrette recipe

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