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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 277 |
| pro | 27 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 23 g |
| fibre | 5 g |
| chol | 68 mg |
| sodium | 562 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 38% |
| vit A | 4% |
| vit C | 18% |
| folate | 86% |
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3 cloves garlic, minced (or 1 tbsp/15 mL chopped)
1 tbsp (15 mL) chopped fresh rosemary (or 1 tsp/5 mL dried)
1 tsp (5 mL) coarsely ground pepper
1/2 tsp (2 mL) salt
8 lamb loin chops or 4 shoulder chops (about 1-1/2 lb/750 g)
Lemon wedges
Lickety-Split Lentil Salad:
1 can (19 oz/540 mL) lentils
1/2 cup (125 mL) chopped tomatoes
1/4 cup (50 mL) chopped fresh parsley
2 tbsp (25 mL) sherry vinegar or wine vinegar
1 tbsp (15 mL) extra-virgin olive oil
Preparation:
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 sa< 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.
Additional Information
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Shortcut: Use bottled chopped garlic instead of cloves.
Source
Canadian Living Magazine: August 2004
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