RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6813
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| Recipe Name: |
Lemon Lamb Chops with Lentils and Radishes - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
Mediterranean |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.65
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
0.25 Cup parsley, flat-leaf
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Directions:
Boil the lentils in a medium pot in 2 inches of water for 20 minutes.
Preheat the broiler. Combine the thyme, lemon zest, garlic on a cutting board. Chop together, then add the salt and pepper and mash with the flat of the knife. Drizzle the oil over the chops. Rub them with the herb and garlic mixture and arrange on a slotted broiler pan. Broil the chops 6 to 8 inches from the heat for 5 minutes on each side for medium doneness. Allow the meat to rest for 5 minutes.
Heat a medium skillet over medium heat and add the butter. Melt the butter and add the shallots. Saute for 3 minutes. Add the radishes to the skillet and coat in the butter and shllots. Drain the lentils. Add them to the skillet and season with salt and pepper. Add the vinegar, dill and parsley. Taste and adjust the seasonings.
Pile lentils and radishes on plates and serve 2 chops per person. |
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| Nutrition per Serving: |
| Calories: |
917 |
Total Carbs: |
33.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
216.0 |
Fat: |
57.5 |
Protein: |
72.58 |
| Fiber: |
15.65 |
Sodium: |
227.75 |
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