• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lamb Chops with Mustard-Mint Glaze and Barly Pilaf From Lhj

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • --------------------------------BARLEY PILAF--------------------------------
  • 2 c Chicken broth
  • 1 c Quick-cooking barley; or
  • -bulgur wheat
  • 1 md Zucchini; diced
  • 1 md Yellow squash; diced
  • 1 tb Butter or margarine
  • 1/4 ts Freshly ground pepper
  • 8 Rib or loin lamb chops; well
  • -trimmed of fat
  • Salt and freshly ground
  • -pepper
  • 1/4 c Apple jelly
  • 1/4 c Chopped fresh mint
  • 2 tb Dijon mustard
  • 1 bn Radishes; trimmed


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 pilafa perfect way to make your family love
eating grains and veggies.

Total prep/cooking time: 15 minutes Degree of difficulty: Easy

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