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Ingredientes
- 4 x Garlic cloves
- 4 x 3/4-inch-thick lamb chops (8 to 10 ounces each), (up to 1-inch)
- 2 tsp Chopped fresh rosemary leaves
- 2 tsp Minced fresh mint leaves
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Pine nuts
- 1 x English cucumber
- 2 Tbsp. Mint jelly
- 2 Tbsp. White-wine vinegar
- 1 Tbsp. Extra virgin olive oil Seeds from 1 large pomegranate
- 2 Tbsp. Minced fresh mint leaves
- 1/2 tsp Chopped garlic
Direcciones
- Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic, rosemary, mint, and 1 Tbsp. oil. Rub mix onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 Tbsp. oil over moderate heat till warm but not smoking and cook lamb chops 3 to 5 min on each side for medium-rare meat. Transfer lamb chops to a plate.
- Make salsa:Toast pine nuts in a dry skillet over moderate heat till golden brown. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil till jelly is broken up into tiny pcs and add in remaining salsa ingredients, tossing. Season salsa with salt and pepper.
- (Don't make salsa ahead or possibly it will become watery.)
- Top lamb with some salsa and serve remaining salsa on the side.
- Yield: 4 servings
- Notes:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 344g | |
| Calories 990 | |
| Calories from Fat 781 | 79% |
| Total Fat 90.25g | 113% |
| Saturated Fat 10.22g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 643mg | 18% |
| Total Carbs 45.34g | 12% |
| Dietary Fiber 5.1g | 17% |
| Sugars 25.52g | 17% |
| Protein 9.12g | 15% |
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