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Honey-Mustard Lamb Chops
Ingredients
- 8 small lamb loin chops, cut 1 inch thick (about 1 1/2 pounds total)
- 2 medium zucchini and/or yellow summer squash, quartered lengthwise (2 1/2 cups)
- Salt
- Black pepper
- 2 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
Directions
1. Preheat broiler. Trim fat from chops. Season chops and zucchini with salt and pepper. Arrange chops and zucchini, cut sides down, on the unheated rack of a broiler pan. In a small bowl stir together mustard, honey, and rosemary. Brush some of the mustard mixture on top of the chops.
2. Broil chops and zucchini 3 to 4 inches from the heat for 5 minutes. Turn chops and zucchini; brush remaining mustard mixture on the chops and zucchini. Broil for 5 to 10 minutes more or until lamb is medium doneness (160 degrees F) and zucchini is tender.
3. Makes 4 servings
Nutrition Facts
(Honey-Mustard Lamb Chops)
- Servings Per Recipe 4,
- cal. (kcal) 183,
- Fat, total (g) 5,
- chol. (mg) 60,
- sat. fat (g) 2,
- carb. (g) 14,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 10,
- pro. (g) 22,
- vit. A (IU) 194,
- vit. C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 326,
- Potassium (mg) 520,
- calcium (mg) 40,
- iron (mg) 2,
- Vegetables () 1,
- Other Carb () 1,
- Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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