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Ingredientes
- 1 clv garlic, chopped
- 2 Tbsp. balsamic vinegar
- 1 tsp dry rosemary leaves, crushed
- 1 tsp Dijon mustard
- 1/2 tsp pepper salt
- 2 x lamb loin chops, each 1 inch thick
- 2 lrg potatoes (about 1 1/4 pounds)
- 2 Tbsp. lowfat milk
- 1 Tbsp. butter
- 1 Tbsp. minced parsley tossed green salad with bottled creamy salad dressing (optional)
Direcciones
- ABOUT 35 Min BEFORE SERVING
- In pie plate, mix garlic, vinegar, rosemary, mustard, pepper and 1/2 tsp. salt. Add in lamb chops, turning to coat with marinade; set aside, turning lamb chops occasionally.
- Peel and cut each potato into 6 chunks. In 2-qt saucepan over high heat, heat potatoes and sufficient water to cover to boiling. Reduce heat to low; cover and simmer 15 min or possibly till potatoes are fork tender; drain.
- Preheat broiler. With potato masher, mash potatoes with lowfat milk, butter, parsley, and 1/2 tsp. salt till blended. Keep hot. Place lamb chops in broiling pan; brush with some marinade. With broiling pan at closest position to source of heat, broil lamb chops 4 min. Turn chops over; brush with remaining marinade and broil 5 min longer for medium-rare or possibly till of desired doneness.
- To serve, arrange lamb chops and mashed potatoes on 2 dinner plates. Serve with tossed salad if you like.
- Fat: 27 g
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 642g | |
| Calories 581 | |
| Calories from Fat 112 | 19% |
| Total Fat 12.74g | 16% |
| Saturated Fat 7.76g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 196mg | 8% |
| Potassium 2464mg | 70% |
| Total Carbs 105.8g | 28% |
| Dietary Fiber 13.0g | 43% |
| Sugars 10.8g | 7% |
| Protein 13.04g | 21% |
