Lamb Chops With Artichoke Mint Salad
Published April 3, 1993
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE SALAD
2 cups very thinly sliced defrosted, frozen artichoke hearts
2 tablespoons lemon juice
3 tablespoons minced fresh mint
3 tablespoons minced fresh parsley
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
THE LAMB
4 loin lamb chops
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
14 grams carbs; 84 milligrams cholesterol; 415 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 31 grams fat; 7 grams fiber; 564 milligrams sodium; 23 grams protein; 1 gram 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.
Powered by
Preparation
- Step 1
Toss salad ingredients together and set aside.
- Step 2
Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Place lamb chops in the pan and saute until medium rare, about 3 minutes per side. Sprinkle with salt and pepper.
- Step 3
Place 1 lamb chop on each of 4 plates. Top with the salad and serve.
Private Notes