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Tangy Lamb Chops Veronique

Yield 4 servings.

Ingredients

  • 1/2 cup fine, dry breadcrumbs
  • 2 teaspoons dried whole dillweed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 8 (3-ounce) lean lamb loin chops (3/4 inch thick)
  • 3 tablespoons hot-sweet mustard
  • 3 tablespoons cider vinegar
  • Vegetable cooking spray
  • 1/2 cup seedless green grapes, quartered
  • 1/2 cup seedless red grapes, quartered

Nutrition Information

  • calories 254
  • caloriesfromfat 30 %
  • fat 8.4 g
  • satfat 2.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26.4 g
  • carbohydrate 17.5 g
  • fiber 0.0 g
  • cholesterol 75 mg
  • iron 0.0 mg
  • sodium 280 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a shallow bowl; stir well.

  2. Trim fat from lamb chops. Combine mustard and vinegar; brush mustard mixture evenly over chops. Dredge chops in breadcrumb mixture.

  3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chops; cover and cook 4 minutes on each side or until browned. Uncover and cook 5 minutes on each side or to desired degree of doneness. Transfer chops to a serving platter, and sprinkle evenly with grapes.

Light and Luscious