Lamb chops with mustard-mint glaze and barly pilaf from lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken broth |
| 1 | cup | Quick-cooking barley; or bulgur wheat |
| 1 | medium | Zucchini; diced |
| 1 | medium | Yellow squash; diced |
| 1 | tablespoon | Butter or margarine |
| ¼ | teaspoon | Freshly ground pepper |
| 8 | Rib or loin lamb chops; well trimmed of fat | |
| Salt and freshly ground pepper | ||
| ¼ | cup | Apple jelly |
| ¼ | cup | Chopped fresh mint |
| 2 | tablespoons | Dijon mustard |
| 1 | bunch | Radishes; trimmed |
Directions
BARLEY PILAF
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@...] on Tuesday, April 14, 1998 5:01 AM
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998