Diabetic Lamb Chops with a Mustard Crust
Source of Recipe
RC (marla)
List of Ingredients
1 small clove garlic, crushed and peeled
- 1/4 teaspoon salt, divided
- 2 teaspoons coarse-grained Dijon mustard
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon Worcestershire sauce
- Freshly ground pepper to taste
- 1/4 cup fresh whole-wheat breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 4 (4 to 5 ounce) loin or rib lamb chops, trimmed of fatRecipe
Preheat oven to 450 degrees F.
In a mortar and pestle or with the side of a chef's knife,
mash garlic and 1/8 teaspoon salt into a paste. Transfer to
a small bowl; stir in mustard, rosemary, Worcestershire sauce
and pepper. Mix breadcrumbs, parsley, 1 tablespoon oil and
remaining 1/8 teaspoon salt in another small bowl. Set aside.
Heat remaining 1 teaspoon oil in a large nonstick skillet
over medium-high heat. Add lamb chops and cook until one
side is nicely browned, 1 to 2 minutes. Place the chops,
browned-side up, on a broiler pan or baking sheet.
Spread the reserved mustard mixture over the browned side
of each chop. Pat the breadcrumb mixture on top of the
mustard mixture. Roast until the chops are cooked to your
liking, 6 to 8 minutes for medium-rare.
Yield: 4 servings
Nutritional Information Per Serving (1/4 of recipe):
Calories: 151, Fat: 9 g, Cholesterol: 40 mg, Carbohydrate: 5 g,
Protein: 14 g, Fiber: 1 g, Sodium: 266 mg
Diabetic Exchanges: 2 Medium-Fat Meat
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