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Lamb with Two-Pepper Bulgur
- 2 cups water
- 1 cup bulgur
- 1/2 cup chopped onion
- 4 lamb loin chops, cut 1 inch thick (about 1 pound total)
- 1 1/2 teaspoons lemon-pepper seasoning
- 1 cup small spinach leaves or shredded spinach
- 1 7 ounce jar roasted red sweet peppers, drained and coarsely chopped
1. 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.
2. 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.)
3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 396,
- Fat, total (g) 22,
- chol. (mg) 69,
- sat. fat (g) 9,
- carb. (g) 31,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 2,
- fiber (g) 8,
- sugar (g) 1,
- pro. (g) 20,
- vit. A (IU) 389,
- vit. C (mg) 103,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 476,
- Potassium (mg) 487,
- calcium (mg) 40,
- iron (mg) 3,
- Vegetables () 1,
- Starch () 2,
- Medium-Fat Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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