Walnut Oil-Marinated Lamb Chops
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 372 |
| pro | 26 g |
| total fat | 28 g |
| sat. fat | 5 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 91 mg |
| sodium | 188 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 20 |
| vit A | 13 |
| vit C | 18 |
| folate | 27 |
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.
Ingredients
- 8 lamb loin chops, (about 2 lb/1 kg)
- Walnut Oil Dressing:
- 3 tbsp vegetable oil
- 3 tbsp walnut oil
- 3 tbsp wine vinegar
- 1 clove garlic, minced
- 2 tsp chopped fresh rosemary
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp chopped fresh parsley
- Salad:
- 4 cups mixed salad greens.php">greens
- 1/2 cup thinly sliced red onion
- 1/4 cup walnuts, toasted and chopped
Preparation
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.
Source : Canadian Living Magazine: October 2005
- Keywords : Main Course; Marinating; Broil; Lamb; Walnuts; Red onions;
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