Lamb chops with mustard-mint glaze and barly pilaf from lhj

4 Servings

Ingredients

Quantity Ingredient
2 cups Chicken broth
1 cup Quick-cooking barley; or bulgur wheat
1 medium Zucchini; diced
1 medium Yellow squash; diced
1 tablespoon Butter or margarine
¼ teaspoon Freshly ground pepper
8 Rib or loin lamb chops; well trimmed of fat
Salt and freshly ground pepper
¼ cup Apple jelly
¼ cup Chopped fresh mint
2 tablespoons Dijon mustard
1 bunch Radishes; trimmed

Directions

BARLEY PILAF

1. Heat broiler.

2. Make Barley Pilaf: Bring chicken broth to boil in medium saucepan. Stir in barley; cover and cook over medium-high heat 5 minutes. Stir in zucchini and yellow squash and cook 5 minutes more. Add butter and pepper; continue cooking, uncovered, until liquid is absorbed, about 2 minutes.

3. Meanwhile, sprinkle both sides of chops with salt and pepper. Broil on rack in broiler pan 4 inches from heat source, 3 to 4 minutes per side for medium-rare. While chops are broiling, combine apple jelly, mint and mustard in small bowl. Spread over top of chops and broil 1 minute more.

Serve with Barley Pilaf and radishes.

PER SERVING Calories 520 Total Fat 20 g Saturated Fat 7 g Cholesterol 111 mg Sodium 945 mg Carbohydrates 46 g Protein 38 g Notes: A glaze of fresh mint and mustard gives lamb chops a French accent.

The chops pair well with the pilaf--a perfect way to make your family love eating grains and veggies.

Total prep/cooking time: 15 minutes Degree of difficulty: Easy Sent: Tuesday, April 14, 1998 5:01 AM (C) Copyright 1998, Meredith Corporation, All Rights Reserved.

MC formatted using MC Buster 2.0d & SNT on 4/26/98 By LHJrecipe recipe mailing list [LHJRECIPE@...] on Tuesday, April 14, 1998 5:01 AM

Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998

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