Rosemary Lamb Chops with Lickety-Split Lentil Salad

Rosemary Lamb Chops with Lickety-Split Lentil Salad Author: Canadian Living Credits: Rosemary Lamb Chops with Lickety-Split Lentil Salad

Choose your chop: lamb loin is thicker and more tender than the chewy, steak-flavoured shoulder chop. Either one grills quickly and has lots of flavour.

  • Portion size 4 servings

Ingredients

  • 3 cloves garlic minced
  • 1 tablespoon chopped fresh rosemary (or 1tsp/5 mL dried)
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 8 lamb loin chop or 4 shoulder chops (about 1-1/2 lb/750 g)
  • lemon wedges
Lickety-Split Lentil Salad:
  • 1 can lentils
  • 1/2 cup chopped tomato
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons sherry vinegar
  • 2 tablespoons wine vinegar
  • 1 tablespoon extra-virgin olive oil

Method

Lickety-Split Lentil Salad: Drain and rinse lentils. In large bowl, toss together lentils, tomatoes, parsley, vinegar and oil; set aside.

In small bowl, mix together garlic, rosemary, pepper and salt ; rub all over chops. Place on greased grill or in grill pan over medium-high heat or under broiler; close lid and grill until desired doneness, about 4 minutes per side for medium-rare. Serve with lentil salad and lemon wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 562 mg
  • Protein 27 g
  • Calories 277.0
  • Total fat 9 g
  • Cholesterol 68 mg
  • Saturated fat 3 g
  • Total carbohydrate 23 g

%RDI

  • Iron 38.0
  • Fibre 0.0
  • Folate 86.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rosemary Lamb Chops with Lickety-Split Lentil Salad