Rosemary Lamb Chops with Lickety-Split Lentil Salad
Rosemary Lamb Chops with Lickety-Split Lentil Salad
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
- Portion size: 4
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.
Ingredients
- 3 3cloves garlic, minced
- 1 tbsp 1tbspchopped fresh rosemary, (or 1tsp/5 mL dried)
- 1 tsp 1tspcoarsely ground pepper
- 1/2 tsp 1/2tspsalt
- 8 8lamb loin choplamb 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) 1can (19 oz/540 ml)lentils
- 1/2 cup 1/2cupchopped tomatotomatoes
- 1/4 cup 1/4cupchopped fresh parsley
- 2 tbsp 2tbspsherry vinegar or wine vinegar
- 1 tbsp 1tbspextra-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 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.
Additional information :
Shortcut: Use bottled chopped garlic instead of cloves.
Source : Canadian Living Magazine: August 2004
