Recipe by Oxmoor House January 2001


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2 servings


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • 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.


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Nutrition Facts

296 calories; calories from fat 36%; fat 12g; saturated fat 4.2g; protein 37.7g; carbohydrates 8.4g; fiber 2.4g; cholesterol 108mg; sodium 489mg.