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.

Alyson Haynes
Recipe by Cooking Light August 2008

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Nutrition Facts

349 calories; calories from fat 39%; fat 15.2g; saturated fat 5.1g; mono fat 6.7g; poly fat 1.4g; protein 47.7g; carbohydrates 1.9g; fiber 0.2g; cholesterol 150mg; iron 4.6mg; sodium 482mg; calcium 37mg.
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