This Recipe is part of the Lighthearted Eating 5 Heart-Healthy Recipes
Here’s a fast, tasty way to cook lamb chops. Buy chops at least 1 inch (2.5 cm) thick. The zippy mustard mixture is also great spread over lamb racks or leg.
Ingredients
12 loin lamb chops (about 2½ lb/1.25 kg)
3 tbsp Dijon mustard
2 tsp dried rosemary
1/4 to 1/2 tsp coarsely ground black pepper
Directions
1. Remove excess fat from chops; arrange in single layer on broiler pan. In small bowl, combine mustard, rosemary and pepper. Spread over chops.
2. Broil or grill 4 inches (10 cm) from heat for 5 minutes; turn and cook for 4 to 6 minutes longer for medium rare or until desired degree of doneness.
Serves 6
Per Servings (trimmed lean): 166 calories, 22 g protein, 8 g total fat, 3 g saturated fat, 68 mg cholesterol, 1 g carbohydrate, 0 g fibre, 250 mg sodium, 289 mg potassium
Variation: Use 3 racks of lamb (about 1 lb/500 g each) trimmed of fat. Combine ½ cup Djion mustard, 2 tbsp dried rosemary and 2 tsp coarsely ground pepper; spread over racks. Roast in 425°F (220°C) oven or barbecue with lid closed for 15 to 20 minutes for medium rare. Remove from heat, let stand for 5 minutes then cut in half between bones. Makes 6 servings.
Excerpted from Lighthearted at Home by Anne Lindsay. Photography by Lorella Zanelli. Copyright © 2010 by Anne Lindsay & Associates Ltd. Excerpted by permission of Key Porter. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book!
Thought that was sweet? You'll enjoy: