Try this Lamb with Mint Vinaigrette recipe, or contribute your own.
Suggest a better description1. Preheat broiler. Put mint, parsley, oil, vinegar, and sugar into a blender or food processor and process until mixture is smooth and thickened. Adjust sugar, if desired, and season to taste with salt. 2. Trim excess fat from lamb. Broil 2 to 4 minutes per side for medium-rare. (You can also cook the chops on top of the stove. Heat a large, heavy skillet rubbed with some of the fat from chops. Add chops and cook, over medium-high heat, 2 to 4 minutes for medium-rare; turn chops once.) Season chops lightly with salt and pepper. 3. Serve sauce over and to the side of lamb, or pass sauce at table. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 42 | ||
Calories from Fat: 40 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 40mg | 1 % | |
Potassium 5.9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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