| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Lamb |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth |
| 1 |
c |
Quick-cooking barley, or |
|
|
bulgur wheat |
| 1 |
|
Zucchini, diced |
| 1 |
|
Yellow squash, diced |
| 1 |
T |
Butter or margarine |
| 1/4 |
t |
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 |
T |
Dijon mustard |
| 1 |
|
Radishes, trimmed |
INSTRUCTIONS
1998
Heat broiler. 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. 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 <abprice@wf.net> on Apr 26,
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