Try this Lamb Chops with Pomegranate, Cucumber, and Mint Salsa recipe, or contribute your own.
Suggest a better descriptionMince garlic. Pat lamb chops dry. In a small bowl stir together garlic, rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to a plate. Make salsa: Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.) Top lamb with some salsa and serve remaining salsa on the side. Yield: 4 servings Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9017 Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 1 | ||
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Calories: 647 | ||
Calories from Fat: 542 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.2g | 80 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 22.6g | ||
Polyunsanturated Fat 24.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.8mg | 1 % | |
Potassium 976.9mg | 26 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 20.1g | ||
Protein 12.6g | 18 % | |
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: 647
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