| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Burt, Wolf | 1 | Servings |
INGREDIENTS
| 3/4 | c | Pecan halves, about 3 |
| ounces | ||
| 1/2 | t | Cajun or Creole seasoning |
| 8 | Loin lamb chops | |
| 1 | Orange | |
| 1 | Lemon | |
| 1 | Lime | |
| 1/4 | Cup, packed minced | |
| fresh dill | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1 | lb | Fresh spinach, stemmed |
| washed | ||
| well and dried | ||
| 6 | oz | Frozen peach slices, thawed |
| 1/3 | c | Water |
| 6 | T | White wine vinegar |
| 6 | T | Orange juice |
| 2 | T | Granulated sugar |
| 1/4 | c | Olive oil |
| 1 | t | Minced garlic |
| 1 | Fat, 2 Other Carbohydrates |
INSTRUCTIONS
TO TOAST PECANS: Preheat the oven to 375ø F. Set the pecans on a baking sheet and bake for 10 to 15 minutes or until they smell toasty. Remove from oven and immediately toss the pecans with the Cajun or Creole seasoning. TO PREPARE THE LAMB: With a sharp knife remove the outside fat from each lamb chop. Then cut out the "T" shaped little bone and you will be left with a larger and smaller piece of meat from each chop. Grate the zest of the orange, lemon and lime and combine them in a bowl with the fresh dill. Season with salt and pepper to taste and rub some of this mixture on all sides of the lamb pieces. TO PREPARE SPINACH AND MAKE THE PEACH VINAIGRETTE: Set the spinach in a mixing bowl. In a blender, puree the peaches with the water, white wine vinegar, orange juice, and sugar. Season with salt and pepper to taste and set aside for later. TO COOK THE LAMB AND FINISH THE SAUCE: In a 10-inch skillet over medium high heat, heat the olive oil. Cook the pieces of lamb for about 8 minutes turning them frequently so all sides get seared. Remove the lamb to a cutting board and add the garlic to the skillet. Cook for a few seconds, then add the peach vinaigrette and bring to a simmer, scraping the drippings from the pan into the vinaigrette. Season with salt and pepper to taste. TO ASSEMBLE AND SERVE: Toss the spinach leaves with half of the peach vinaigrette and divide this among 4 dinner plates. Slice the lamb pieces into 1/2-inch slices and set them over the spinach. Spoon the remaining warm peach vinaigrette over the lamb and spinach and garnish each portion with spiced pecans. Serve immediately. Converted by MC_Buster. Per serving: 1525 Calories (kcal); 111g Total Fat; (60% calories from fat); 23g Protein; 141g Carbohydrate; 0mg Cholesterol; 378mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 5 Fruit; 21 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4114
Calories From Fat: 2585
Total Fat: 293g
Cholesterol: 801.4mg
Sodium: 2634.3mg
Potassium: 6841.5mg
Carbohydrates: 123.8g
Fiber: 28.1g
Sugar: 79.3g
Protein: 260.4g