Lamb with Two-Pepper Bulgur
cup chopped onion
lamb loin chops, cut 1 inch thick (about 1 pound total)
teaspoons lemon-pepper seasoning
cup small spinach leaves or shredded spinach
7 ounce jar roasted red sweet peppers, drained and coarsely chopped
- In a medium saucepan combine water, bulgur, and onion. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until most of the liquid is absorbed. Drain. Cover and keep warm.
- Meanwhile, trim fat from meat. Sprinkle meat with 1/2 teaspoon of the lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling. (Allow 7 to 11 minutes for medium doneness.)
- To serve, stir the remaining 1 teaspoon lemon-pepper seasoning, the spinach, and roasted peppers into bulgur mixture. Divide bulgur mixture among 4 dinner plates. Top with lamb chops.
Nutrition Facts(Lamb with Two-Pepper Bulgur)
- Per serving:
- 396 kcal cal.,
- 22 g fat
- (9 g sat. fat,
- 2 g polyunsaturated fat,
- 9 g monounsatured fat),
- 69 mg chol.,
- 476 mg sodium,
- 31 g carb.,
- 8 g fiber,
- 1 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet