Recipe: Lamb Chops with Mustard-Mint Glaze and Barly Pilaf From Lhj
For 4 Persons
Category: Lamb
--------------------------------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 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
Posted to MC-Recipe Digest by Barb at PK
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