Lamb Chops with Herb Vinaigrette

Add garlic mashed potatoes and steamed broccoli florets. If you have bottled roasted red bell peppers in your refrigerator, you can substitute them for the pimiento.

Yield: 4 servings (serving size: 2 chops and 1 tablespoon vinaigrette)

Ingredients

• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  black pepper
• 8  (4-ounce) lamb loin chops
• 2  tablespoons  finely chopped shallots
• 1 1/2  tablespoons  water
• 1  tablespoon  red wine vinegar
• 1 1/2  teaspoons  lemon juice
• 1 1/2  teaspoons  extravirgin olive oil
• 1  teaspoon  Dijon mustard
• 1 1/2  tablespoons  finely chopped fresh flat-leaf parsley
• 1 1/2  tablespoons  finely chopped fresh tarragon
• 1  tablespoon  finely chopped fresh mint
• 1  tablespoon  finely chopped pimiento

Preparation

1. Preheat broiler.

2. Sprinkle 1/4 teaspoon salt and pepper over lamb. Place lamb on the rack of a broiler pan or roasting pan; place rack in pan. Broil 5 minutes on each side or until desired degree of doneness.

3. Combine shallots, 1 1/2 tablespoons water, and vinegar in a small microwave-safe bowl; microwave at HIGH 30 seconds. Stir in remaining 1/4 teaspoon salt, juice, oil, and mustard, stirring with a whisk. Add parsley and remaining ingredients, stirring well. Serve vinaigrette over lamb.

Nutritional Information

Calories:

349 (39% from fat)

Fat:

15.2g (sat 5.1g,mono 6.7g,poly 1.4g)

Protein:

47.7g

Carbohydrate:

1.9g

Fiber:

0.2g

Cholesterol:

150mg

Iron:

4.6mg

Sodium:

482mg

Calcium:

37mg