Place broiler rack 6 inches from heating element, and preheat to high broil.
Mix Worcestershire, 2 tbl EVOO, 1/2 tsp pepper in a ziplock. Add lamb and shakey shakey. you can refrigerate for up to 4 hours if you like, but don't need to.
In a large skillet, put 1/2 inch of water and salt. Boil on high. Cook asparagus for about 3 minutes until crisp tender. Don't under cook. Drain and rinse with cold water.
Lightly oil broiler pan and place lamb chops on it. Broil until browned about 6 minutes for medium rare.
While cooking lamb, heat 1 tbls EVOO in large skillet over medium. Add asparagus and cook until hot, about 2 minutes. Add tomatoes, oregano and cook until warm, about 3 minutes. Off heat, add feta and stir. Season with salt and pepper.
Put asparagus mixture on plate and top with lamb. A
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 176 | ||
Calories from Fat: 130 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 215.5mg | 7 % | |
Potassium 420.2mg | 11 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 4.9g | ||
Protein 5.8g | 8 % | |
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: 176
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