Lamb Chops with Sorrel and Mint Sauce
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INGREDIENTS
INSTRUCTIONS
Trim fat from chops and set chops aside. Remove the stems from the sorrel. Melt 2 tablespoons butter in a large frying pan. Cook the chops on both sides until they are browned on the outside and pink in the middle. Transfer to serving dish and keep warm. Pour fat from frying pan. Add the sorrel and cook for a couple of minutes. Add the wine and cook over high yeat for 3 minutes. Add the cream and remaining butter. Season to tastee with salt and pepper. Pour sauce over lamp chops and sprinkle with mint. Serve immediately. Submitted By SAM WARING On 05-23-95 (2255)
NOTES
Nutrition
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| Serving Size: 1 Serving (205g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 176 | ||
| Calories from Fat: 125 (71%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.9g | 19 % | |
| Saturated Fat 8.7g | 43 % | |
| Monounsaturated Fat 3.9g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 48.4mg | 15 % | |
| Sodium 14.6mg | 1 % | |
| Potassium 64.9mg | 2 % | |
| Total Carbohydrate 2.4g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.4g | ||
| Protein 0.7g | 1 % | |
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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. |
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Calories per serving: 176
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