Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu.

Martha Condra
Recipe by Cooking Light September 2008

Gallery

Credit: Beau Gustafson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 2 lamb chops and 1/2 cup pasta mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Prepare pasta according to package directions, omitting salt and fat. Drain. Combine pasta, spinach, and the next 5 ingredients (through oil) in a medium bowl. Stir in 1/4 teaspoon salt.

  • Combine remaining 1/4 teaspoon salt, herbes de Provence, mustard, and pepper in a small bowl. Rub lamb evenly with herb mixture. Place on a broiler pan coated with cooking spray; broil 6 minutes, turning once halfway through cooking or until desired degree of doneness. Serve with pasta mixture.

Nutrition Facts

471 calories; calories from fat 30%; fat 15.6g; saturated fat 4.8g; mono fat 7.1g; poly fat 1.1g; protein 44.1g; carbohydrates 35.3g; fiber 2.9g; cholesterol 121mg; iron 4.4mg; sodium 499mg; calcium 48mg.
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