Light Mediterranean Salad With Lamb Chops Food

LIGHT MEDITERRANEAN SALAD WITH LAMB CHOPS

Light Mediterranean Salad with Lamb Chops image

Categories Salad Garlic Tomato Broil Marinate Yogurt Low Cal Backyard BBQ Lemon Lamb Chop Cucumber Bell Pepper Summer Grill Healthy Dill Parade

Yield Servings: Makes 2 servings

Number Of Ingredients 19

Ingredients

Marinade:
1/4 cup extra-virgin olive oil
Juice of 1 large lemon
1 tablespoon minced garlic
1 1/2 teaspoon Tabasco sauce
1/2 teaspoon paprika
Salt and freshly ground black pepper, to taste
4 loin or rib lamb chops, cut 1 inch thick
For the salad:
3/4 cup peeled and diced (1/4 inch) cucumber
1 diced (1/4 inch) green bell pepper
2 large ripe tomatoes, diced (1/4 inch)
4 scallions, thinly sliced
1 Tbsp chopped fresh dill
For the dressing:
1/2 tablespoon plain nonfat yogurt
Juice of 1/2 lemon
1 small clove of garlic, grated
Salt and pepper, to taste

Steps:

1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
2. Meanwhile, combine all of the salad ingredients in a single large bowl.
3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
4. Remove the lamb chops from the marinade. Broil or grill about 3 inches from the heat source for 4 to 5 minutes on each side for medium-rare meat. Serve immediately with the salad alongside.

MEDITERRANEAN LAMB CHOPS

Mediterranean Lamb Chops image

Make and share this Mediterranean Lamb Chops recipe from Food.com.

Provided by English_Rose

Categories Lamb/Sheep

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 lamb chops
1 tablespoon of fresh mint
1 tablespoon fresh rosemary
2 garlic cloves
2 tablespoons olive oil
1 small eggplant, sliced
1 zucchini, sliced
1 red bell pepper, cut in large chunks
2 ounces feta cheese, crumbled
9 ounces cherry tomatoes

Steps:

Preheat the oven to 350°F.
Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
Smear over four lamb chops or cutlets.
Place the eggplant, zucchini and red bell pepper on to a baking sheet.
Drizzle with 1 tbsp olive oil and place the lamb chops on top.
Bake in the oven for 20-25 minutes.
Top the chops with feta cheese and add the cherry tomatoes to the pan.
Cook for a further 10 minutes until the cheese just starts to brown.
Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.

Nutrition Facts : Calories 914.6, Fat 71.7, SaturatedFat 29, Cholesterol 167.3, Sodium 466.5, Carbohydrate 30.2, Fiber 13.5, Sugar 15.3, Protein 41.3

LAMB CHOPS MEDITERRANEAN-STYLE

Lamb Chops Mediterranean-Style image

Provided by Pierre Franey

Categories dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 lean rib lamb chops, about 6 ounces each, with most of the fat removed
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 sprigs fresh thyme, or 2 teaspoons dried
1 cup diced eggplant, cut into 1/4-inch cubes
1 cup diced zucchini, with skin on, cut into 1/4-inch cubes
1/4 cup chopped onions
1 teaspoon chopped garlic
1/4 teaspoon ground cumin
2 tablespoons dry white wine
1 1/2 cups fresh tomatoes, peeled and cut into 1 1/4-inch cubes
1 bay leaf
1/2 cup pitted small black olives
4 tablespoons coarsely chopped fresh basil or parsley

Steps:

Sprinkle the chops with salt and pepper.
Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
Remove the bay leaf, sprinkle with the basil, and serve.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 737 milligrams, Sugar 3 grams

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