Lamb Chop Sandwich
3 ounces lamb rib chops, cut 1/2 inch thick
teaspoons cooking oil
large apple, peeled, cored, and finely chopped
tablespoons minced shallots
teaspoons brown sugar
teaspoon ground cloves
Kaiser rolls, split and toasted
cups watercress sprigs
- Trim fat from chops; discard fat. Season chops with garlic salt and pepper. Grill chops on an uncovered grill directly over medium coals for 8 to 10 minutes or until medium doneness, turning once. (Or, in a large skillet cook chops in 1 tablespoon hot cooking oil over medium heat about 10 minutes or until medium doneness, turning once.) Transfer chops to a paper-towel-lined dish to drain; set aside.
- For relish, in a medium skillet heat oil. Cook apple, shallots, brown sugar, and cloves in the hot oil, uncovered, over medium heat for 3 minutes or until just tender. Add blackberries; reduce heat. Cook mixture, uncovered, for 5 minutes, stirring often. Cool. Cover and chill, if desired.
- To serve, using a sharp knife carefully remove meat from bones. Spoon one-fourth of the blackberry relish onto cut side of each roll bottom. Top with watercress sprigs. Arrange two of the boned, cooked chops on top. Cover with roll tops. Makes 4 servings.
Nutrition Facts(Lamb Chop Sandwich)
- Per serving:
- 377 kcal cal.,
- 12 g fat
- (3 g sat. fat,
- 52 mg chol.,
- 365 mg sodium,
- 44 g carb.,
- 3 g fiber,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet