Walnut Oil-Marinated Lamb Chops

Author: Canadian Living

Walnut oil vinaigrette performs double duty as both a marinade and salad dressing. Walnut oil is intense, so by using half vegetable oil, the dressing is more subtle.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 8 lamb loin chops (about 2 lb/1 kg)
Salad:
  • 4 cups mixed salad greens
  • 1/2 cup thinly sliced red onion
  • 1/4 cup walnut toasted and chopped
Walnut Oil Dressing:
  • 3 tablespoons vegetable oil
  • 3 tablespoons walnut oil
  • 3 tablespoons wine vinegar
  • 1 clove garlic minced
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Method

Walnut Oil Dressing: In measuring cup, whisk together vegetable oil, walnut oil, vinegar, garlic, rosemary, mustard, salt and pepper; pour half into bowl.

Add lamb chops, turning to coat; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 6 hours.) Stir parsley into remaining dressing.

Discarding marinade, place lamb chops on foil-lined rimmed baking sheet; broil, turning once, until browned, about 10 minutes.

Salad: Meanwhile, in bowl, toss greens and onion with reserved dressing; sprinkle with walnuts. Serve with chops.

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

  • Sodium 188 mg
  • Protein 26 g
  • Calories 372.0
  • Total fat 28 g
  • Cholesterol 91 mg
  • Saturated fat 5 g
  • Total carbohydrate 5 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Walnut Oil-Marinated Lamb Chops

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