Countdown:
Preheat broiler.
Prepare lamb.
Microwave green beans and potatoes.
Lamb With Baby Green Beans
Yield 2 servings. Recipe by Linda Gassenheimer
1 pound loin lamb chops (about 4 medium chops)
3 medium garlic cloves, crushed
2 teaspoons chopped dried rosemary
½ pound baby green beans (about 2¼ cups)
2 teaspoons olive oil
Salt and freshly ground black pepper
Preheat broiler. Line a baking tray with foil. Remove visible fat from lamb chops and place them on the tray. Broil about 6 to 7 inches from the heat for 5 minutes. Remove and turn lamb over. Spread the tops with the rosemary and garlic. Return to the broiler for 3 to 4 minutes. Watch to see that the garlic doesn’t burn. A meat thermometer should read 145 degrees for rare 160 degrees for medium.
While lamb broils, place green beans in a microwave-safe bowl and microwave on high 3 minutes. Remove and toss with olive oil and salt and pepper to taste. Divide between two dinner plates. When lamb is cooked place on the plates with the beans.
Per serving: 416 calories (42% from fat), 19.3 g fat (7.6 g saturated, 2.3 g monounsaturated), 126 mg cholesterol, 51.1 g protein, 11.5 g carbohydrates, 4.6 g fiber, 130 mg sodium.
New Potatoes
Yield 2 servings. Recipe by Linda Gassenheimer
¾ pound new or creamer potatoes
3 teaspoons olive oil
Salt and freshly ground black pepper
2 tablespoon snipped chives
Wash potatoes. Do not peel. Place in a microwave-safe bowl. Cover with a plate or plastic wrap. Microwave on high 5 minutes. The potatoes should be tender. Microwave a couple more minutes if needed. Toss with olive oil and salt and pepper to taste. Place on the dinner plates with the lamb and sprinkle chives on top of the potatoes.
Per serving: 180 calories (35 percent from fat), 7 g fat (1 g saturated, 3.3 g monounsaturated), no cholesterol, 3.3 g protein, 27.2 g carbohydrates, 3 g fiber, 31 mg sodium.