Rosemary Lamb Chops with Lickety-Split Lentil Salad

Tested Till Perfect

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%
    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

  • Shortcut: Use bottled chopped garlic instead of cloves.

Source

Canadian Living Magazine: August 2004





E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »


Advertisement







Featured Menu

Our Partners

Our Contests