Lamb Chops with Parsley


Despite the lack of marbling, the leanest cuts of lamb are tender. Most of the fat is found on the outside and can be trimmed.

4 (6-ounce) lean lamb loin chops (1 ¼-inch thick)
1 lemon, cut in half
¼ tsp garlic powder
¼ tsp pepper
¾ cup chopped fresh parsley
3 TBSP Dijon mustard
2 TBSP unprocessed wheat bran
Vegetable cooking spray
Fresh parsley sprigs (optional)
Cherry tomatoes (optional

) Trim fat from chops. Rub both sides of each chop with lemon, squeezing juice evenly over chops; sprinkle with garlic powder and pepper.

Combine parsley, mustard, and bran; press mixture on all sides of chops. Place chops in an 11-x7-x-2-inch baking dish coated with cooking spray. Bake, uncovered, at 500 degrees for 4 minutes. Reduce heat to 350 degrees, and bake an additional 15 minutes or to desired degree of doneness. Transfer to a serving platter. If desired, garnish with parsley sprigs and cherry tomatoes.

Yield: 4 servings (about 212 calories per serving).

PROTEIN 26.2/ FAT 9.4/ CARBS 4.3

Lamb Chops with Parsley

Courtesy Light and Easy Cooking Collection
Oxmoor House, Inc.