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Suggest a better descriptionRemove the bone from lamb rib chops or lamb shoulder steak. I prefer the shoulder steak because it is a bit moister. Pound the meat fairly thin, using a metal meat pounder. Brush with olive oil and garlic, and sprinkle with salt and pepper and oregano. Grill or broil quickly so the meat remains tender. Use high heat for this. Comments: Lamb recipes do not have to take long to prepare. This recipe is very quick, and flavorful as well. Just dont overcook the meat. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-09-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-29-1995 Recipe by: Jeff Smith
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 1 | ||
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Calories: 253 | ||
Calories from Fat: 244 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 42.7mg | 1 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3g | ||
Protein 0.6g | 1 % | |
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: 253
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