1. Heat broiler. 2. 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. 3. 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
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (55%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 6.2mg||2 %|
|Sodium 642.7mg||22 %|
|Potassium 97.1mg||3 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 10.2g|
|Protein 1.6g||2 %|
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Calories per serving: 107
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