Lamb Chops With Brussels Sprouts, Red Peppers and Ginger

By Molly O’Neill

Published January 7, 1995

Total Time
15 minutes
Rating
4(18)
Comments
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Ingredients

Yield:Four servings

  • 4 cups brussels sprouts, trimmed

  • 8 rib lamb chops, bones scraped of all fat, at room temperature

  • 1 teaspoon olive oil

  • 6 shallots, peeled and thinly sliced

  • 2 teaspoons minced fresh ginger

  • 2 cloves garlic, peeled and minced

  • 2 red bell peppers, stemmed, cored and cut into thin strips

  • 1 teaspoon salt, plus more to taste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 141 milligrams cholesterol; 722 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 23 grams saturated fat; 52 grams fat; 8 grams fiber; 724 milligrams sodium; 37 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain and cut sprouts in half. Set aside. Heat a large nonstick skillet over medium heat. Add the chops to the skillet, in batches if necessary, and cook until medium-rare, about 1 minute each side. Remove the chops from the skillet and keep warm.

  2. Step 2

    Pour the fat from the skillet and discard. Add the olive oil to the skillet. Add the shallots and cook until they begin to brown, about 30 seconds. Add the ginger and garlic and cook, stirring constantly, for 15 seconds. Add the brussels sprouts and bell peppers and cook until crisp-tender, about 2 minutes. Season with salt and pepper. Season the lamb chops with salt and pepper to taste and divide among 4 plates. Top with the brussels sprout mixture and serve immediately.

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Ratings

4 out of 5
18 user ratings
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Comments

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Doug

Terrible. Very disappointing. Bland. Nothing to impart any flavor as the ginger and garlic are insufficient. Blanching the Brussels sprouts is a mistake. They will always be mushy compared to directly sautéing or roasting.

Joan

This was delicious. Happened to have all ingredients on hand. Takes a little longer for Brussels sprouts and red peppers to crisp up.

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