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4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
½ cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice
Green Beans and Almonds
coarse salt and ground pepper
1 ¾ pounds green beans, stem end trimmed
½ cup sliced unblanched almonds
1 tablespoon olive oil
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Lamb Chops with Yogurt Sauce |
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Serves 4 | Prep time: 20 minutes | Total time: 20 minutes |
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- Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140° for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
- Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.
Green Beans and Almonds
Serves 4 | Prep time: 10 minutes | Total time: 25 minutes
- Preheat oven to 350°. Bring a large pot of salted water to a boil. Add green beans; cook until bright green and tender, 6 to 8 minutes. Drain in a colander; rinse under cold water, and pat dry.
- Meanwhile, spread nuts in a single layer on a baking sheet; toast in oven until golden brown and fragrant, about 7 minutes. Transfer to a plate to cool.
- In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish. Garnish with toasted almonds.
Per serving: per serving: 113 calories; 9.5 grams fat; 3.4 grams protein; 5.8 grams carbohydrates; 3 grams fiber
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