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Broiled Rosemary Lamb Chop with Parsley Red Potatoes and Balsamic Asparagus Salad
Broiled Rosemary Lamb Chop
* 5 oz. lean lamb chop
* 1/2 tsp. dried rosemary
* 1/4 tsp. garlic powder
* 1/2 tbsp. fresh lemon juice
Directions:
Preheat broiler. Rinse and pat dry chop. Season lamb with rosemary and garlic powder on both sides; sprinkle with lemon juice. Broil chop about 4-5 minutes per side until done to desired level of doneness. Serve.
Parsley Red Potatoes
* 2 small potatoes, red, flesh and skin
* 2 tbsp. fresh parsley
* 1/4 tsp. garlic powder
* 1/2 tbsp. fresh lemon juice
* 2/3 tbsp. olive oil
Directions:
Scrub potato well; do not peel. Cut into quarters and boil for 8-10 minutes, or until you can pierce with a fork. Rinse and chop fresh parsley. Toss potatoes with parsley, garlic powder, lemon juice and olive oil and serve.
Balsamic Asparagus Salad
1 cup cooked asparagus
6 cherry tomatoes
2 tsp. balsamic vinegar
Nutrition Facts per serving: Calories 687.7; Calories from Fat 172.8 kilocalories; Total Fat 19.4 grams; Saturated Fat 4.6 grams; Cholesterol 93.6 milligrams; Sodium 159.2 milligrams; Total Carbohydrate 92.2 grams; Net Carbohydrate 76.8 grams; Dietary Fiber 15.4 grams; Sugars 23.9 grams; Protein 43.2 grams
This healthy recipe came from eDiets Heart Smart Plan. If you’re interested, take our Free Diet Profile and see if this plan is right for you.
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