Lamb Chops and Lima Beans Recipe
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This fast and easy dinner recipe also works well with medallions of turkey tenderloin or pork.
Ingredients
- 1/3 cup fine dry bread crumbs
- 4 teaspoons mustard seed, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 2- to 3-ounce lamb chops, cut 1/2 inch thick
- 1/4 cup chicken broth
- 12 ounces shelled fresh or frozen baby lima beans (2-1/4 cups)
- 1/3 cup diced red sweet pepper
- 1 tablespoon butter
- 1 tablespoon snipped fresh thyme
- Several dashes bottled green hot pepper sauce
- 1 tablespoon cooking oil
- Fresh thyme sprigs (optional)
- In a small bowl combine bread crumbs, mustard seed, salt, and black pepper. Trim and discard fat from chops. Coat chops with bread-crumb mixture, pressing firmly to coat evenly. Cover. Set aside.
- In a medium saucepan bring broth to boiling; reduce heat. Add beans and sweet pepper. Cover. Cook mixture over medium-low heat for 8 to 10 minutes or until just tender for fresh lima beans, or according to package directions for frozen lima beans. Remove from heat. Drain. Stir in butter, snipped thyme, and hot pepper sauce. Set aside; keep warm.
- Meanwhile, in a large skillet heat oil over medium-high heat. Cook chops, uncovered, for 6 to 9 minutes, turning once. Reduce heat to prevent overbrowning, if needed. (An instant-read thermometer inserted into the thickest portion of the chop should register 145 degree F for medium-rare doneness or 155 degree for medium doneness). Drain on paper towels.
- To serve, spoon cooked beans onto 4 serving plates. Serve 2 chops on each plat alongside beans. Top with thyme sprigs, if desired. Makes 4 main-dish servings.
- Calories 452, Total Fat 30 g, Saturated Fat 12 g, Cholesterol 70 mg, Sodium 448 mg, Carbohydrate 24 g, Fiber 5 g, Protein 22 g. Daily Values: Vitamin A 12%, Vitamin C 57%, Calcium 8%, Iron 24%.
- Percent Daily Values are based on a 2,000 calorie diet
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