Recipe Summary

Prep time: 15 mins
Cook time: 20 mins
Yield: 8 servings

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rich in veggies
rich in veggies
lower in carbs
lower in carbs

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Broiled Lamb Chops with Oyster Mushroom Ragout
This recipe serves:   

For the Mushroom Ragout:
2 tablespoons olive oil
2 tablespoons chopped shallots
2 cups sliced, fresh oyster mushrooms
8 plum tomatoes,quartered and skinned
2 sprigs tarragon,or 1/2 teaspoon dried tarragon
salt to taste
freshly ground black pepper

For the Broiled Lamb Chops:
16 loin lamb chops, about 2 - 3 ounces each
salt to taste
freshly ground black pepper

Cooking Instructions
For the Mushroom Ragout:

1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.

2. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.

3. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.

4. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)

For the Broiled Lamb Chops:

5. Preheat the broiler.

6. Season the lamb chops with salt and pepper.

7. Place the lamb chops on a broiler pan and broil 3 inches from the heat for 4 to 5 minutes. Turn and broil for an additional 3 minutes for medium rare, or 5 minutes for medium.

8. Serve the lamb chops with the mushroom ragout spooned over and around the chops.

Serving Size: 2 lamb chops with 2 tablespoons of ragout

Nutritional Information
Number of Servings: 8
Per Serving
Calories 200 Carbohydrate 7 g
Fat 8 g Fiber 2 g
Protein 25 g Saturated Fat 3 g
Sodium 382 mg    


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