Try this Lamb Chops with Pepper-Tomato Salsa recipe, or contribute your own.
Suggest a better description1. In a deep skillet over low heat, heat 2 tablespoons of the oil. Add onion; cook, stirring often, until soft but not browned (about 5 minutes). Add bell peppers, garlic, and jalapeno chile; cook, stirring often, until peppers soften (about 5 minutes). 2. Add tomatoes and a pinch of salt; raise heat to medium. Cook, uncovered, stirring often, until mixture is thick (about 30 minutes). Taste and add more salt, if needed. The sauce can be refrigerated, covered, for about 4 days, or frozen. 3. Prepare a charcoal fire or preheat broiler with rack about 3 inches from heat source. 4. Trim excess fat from chops, brush both sides with the remaining tablespoon of oil, and sprinkle them with salt and pepper. Put chops on hot grill or on broiler pan; grill or broil until done (about 6 minutes per side for medium-rare). To check for doneness, press meat with your finger; rare lamb does not resist; medium-rare lamb resists slightly; well-done lamb is firm. 5. Meanwhile, reheat sauce in a saucepan over medium heat. Transfer chops to platter. Serve sauce separately. 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 (177g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 121 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 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: 121
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