Side Pannel
Lamb Chops with Mustard-Mint Glaze and Barly Pilaf From Lhj
Lamb Chops with Mustard-Mint Glaze and Barly Pilaf From Lhj
- Recipe Submitted by ADMIN on 09/26/2007
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
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 pilafa perfect way to make your family love
eating grains and veggies.
Total prep/cooking time: 15 minutes Degree of difficulty: Easy
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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