HOWARD LEE PUCKETT

Make the nutty, satisfying bulgur on this Lamb Chops With Lemony Bulgur recipe a staple in your kitchen. Its nice in salads and pilafs.

Prep: 20 minutes
Cook dinner: 11 minutes
Makes four servings

Components:
12 (2-ounce) French-cut lamb rib chops, trimmed
1/four cup pink wine vinegar
four teaspoons extra-virgin olive oil, divided
1 tablespoon chopped contemporary mint
1 14-ounce can fat-free, reduced-sodium rooster broth
1 cup raw bulgur
1 giant carrot, julienne minimize
half teaspoon kosher salt
1 cup contemporary flat-leaf parsley leaves
three tablespoons contemporary lemon juice
Cooking spray
2 teaspoons black pepper

Directions:
1. Place chops in a zip-top bag. Whisk collectively vinegar, 2 teaspoons oil, and mint. Pour over lamb, seal bag, and rub marinade round. Chill 20 minutes.

2. In a 2-quart saucepan with a lid, deliver the broth to a boil. Add bulgur, carrot, and salt, simmer 7 minutes. Take away from warmth and let stand, lined, 10 minutes. Chop parsley and blend with lemon juice and remain-ing oil. Stir the parsley combination into bulgur, fluff with a fork. Put aside.

three. Warmth a big nonstick skillet coated with cooking spray over medium-high warmth. Add lamb to pan, discarding marinade. Cook dinner 2–three minutes per aspect. Sprinkle lamb evenly with pepper. (Serving dimension: three/four cup bulgur, three chops)

Vitamin:

Energy 330 (34% from fats); Fats 13g (sat 4g, mono 7g, poly 1g); Ldl cholesterol 50mg; Protein 22g; Carbohydrate 34g; Sugars 2g; Fiber 8g; Iron 3mg; Sodium 250mg; Calcium 64mg

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