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Diabetes Forecast

The Healthy Living Magazine

Garlic–Lemon Pepper Lamb Chops with tomatoes

Per Serving

Garlic–Lemon Pepper Lamb Chops with tomatoes

Makes: 8 servings
Serving Size: 2 oz meat (without bone), 1/2 cup tomatoes
Calories 150
Fat 7 g
Saturated Fat 1.8 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 2 g
Sugars 4 g
Cholesterol 50 mg
Sodium 230 mg
Potassium 550 mg
Protein 17 g
Phosphorus 165 mg
Choices: Nonstarchy Vegetable 1, Lean Protein 2, Fat 0.5
  • Makes: 8 servings
  • Serving Size: 2 oz meat (without bone), 1/2 cup tomatoes
  • Preparation Time: 15 minutes
  • Cooking Time: 6 minutes
  • Refrigeration Time: 2 to 24 hours

Ingredients

1 Tbsp. finely minced garlic
1 tsp. no-salt-added lemon pepper
1 tsp. ground cumin
1/2 tsp. ground coriander
3/4 tsp. kosher salt, divided
8 lamb rib chops, trimmed of excess fat
40 oz. grape tomatoes
Olive oil spray
4 Tbsp. finely chopped fresh herbs
1/4 tsp. freshly ground black pepper

Directions

  1. Combine the garlic, lemon pepper, cumin, coriander, and 1/4 tsp of the salt. Rub the garlic mixture over the chops. Place the chops on a plate, cover, and refrigerate for 2 hours or up to 24 hours.
  2. Preheat an oven broiler with the rack set 6 inches from the heat source. Line a broiler pan with foil. Add the chops to the pan and broil for 3 to 4 minutes per side, or until desired doneness. Remove the chops from the oven and tent with foil to keep warm. Place the tomatoes in the pan. Use 16 short sprays of the olive oil cooking spray to coat as much of the tomatoes as possible. Combine the herbs, 1/2 tsp of the salt and the pepper and sprinkle over the tomatoes.
  3. Broil the tomatoes until rosy red and soft, about 6 minutes. Serve the lamb chops with the tomatoes.
 
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