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| Lamb Chops With Mustard-Mint Glaze And Barly Pilaf From Lhj Recipe |
Category: Lamb
Rating:
N/A
Servings: 4
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Ingredients
----BARLEY PILAF----
2 cup chicken broth
1 cup quick-cooking barley; or bulgur wheat
1 medium zucchini; diced
1 medium yellow squash; diced
1 tablespoon butter or margarine
1/4 teaspoon freshly ground pepper
8 rib or loin lamb chops; well trimmed of fat
1 salt and freshly ground pepper
1/4 cup apple jelly
1/4 cup chopped fresh mint
2 tablespoon dijon mustard
1 bunch radishes; trimmed
Cooking Directions:
1. Heat broiler.
2. Make Barley Pilaf: Bring chicken broth to boil in medium saucepan. Stir in barley; cover and cook over medium-high heat 5 minutes. Stir in zucchini and yellow squash and cook 5 minutes more. Add butter and pepper; continue cooking, uncovered, until liquid is absorbed, about 2 minutes.
3. Meanwhile, sprinkle both sides of chops with salt and pepper. Broil on rack in broiler pan 4 inches from heat source, 3 to 4 minutes per side for medium-rare. While chops are broiling, combine apple jelly, mint and mustard in small bowl. Spread over top of chops and broil 1 minute more. Serve with Barley Pilaf and radishes.
PER SERVING Calories 520 Total Fat 20 g Saturated Fat 7 g Cholesterol 111 mg Sodium 945 mg Carbohydrates 46 g Protein 38 g
Notes: A glaze of fresh mint and mustard gives lamb chops a French accent. The chops pair well with the pilaf--a perfect way to make your family love eating grains and veggies.
Total prep/cooking time: 15 minutes Degree of difficulty: Easy
Sent: Tuesday, April 14, 1998 5:01 AM
(C) Copyright 1998, Meredith Corporation, All Rights Reserved.
MC formatted using MC Buster 2.0d & SNT on 4/26/98
By LHJrecipe recipe mailing list [LHJRECIPE@MEDIA.TEAMNET.NET] on Tuesday, April 14, 1998 5:01 AM
Recipe by: LHJ ONLINE http://www.lhj.com
lamb
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