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Ingredientes
- 1/2 c. Balsamic vinegar
- 3 Tbsp. Extra virgin olive oil
- 4 x Cloves garlic, coarsely minced
- 6 sprg fresh thyme
- 8 x Baby lamb chops
- 1 Tbsp. Extra virgin olive oil
- 1 sm Red onion
- 2 x Cloves garlic, finely minced
- 2 x Red tomatoes, coarsely minced
- 2 x Yellow tomatoes, coarsely minced
- 2 Tbsp. Lime juice
- 1/4 c. Fresh mint, coarsely minced Salt and freshly grnd pepper, to taste
- 5 lrg Baking potatoes, peeled and cut into 1/2 in. cubes
- 3 Tbsp. Extra virgin olive oil
- 3 x Cloves garlic, finely minced
- 2 Tbsp. Fresh rosemary, coarsely minced Salt and freshly grnd pepper, to taste
Direcciones
- How to Prepare the Lamb Chops:1. Combine the vinegar, oil, garlic in a medium shallow baking dish.
- 2. Add in the lamb chops and turn to coat both sides. Add in the thyme, cover and marinate at least 1 hour and up to 8 hrs.
- 3. Heat the grill pan and grill 3 to 4 min on each side or possibly till done to your liking.
- How to Prepare the Tomato Mint Relish:1. Heat the extra virgin olive oil in medium saute/fry pan over medium heat. Add in the onion and garlic, and cook till translucent/soft.
- 2. Add in the tomatoes and lime juice, and cook till just warmed through.
- 3. Add in the fresh mint and season to taste with salt and pepper.
- 4. Spoon over the chops.
- How to Prepare the Rosemary Potatoes:1. Preheat the oven to 357 degrees F.
- 2. Toss the potatoes in a medium baking dish with the extra virgin olive oil, garlic, rosemary, and salt and pepper to taste.
- 3. Bake in the oven, uncovered, for 30-35 min, shaking the dish occasionally, or possibly till tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 577g | |
| Recipe makes 4 servings | |
| Calories 552 | |
| Calories from Fat 217 | 39% |
| Total Fat 24.61g | 31% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 1919mg | 55% |
| Total Carbs 76.62g | 20% |
| Dietary Fiber 10.3g | 34% |
| Sugars 9.95g | 7% |
| Protein 9.29g | 15% |
