dish
Broiled Lamb Chops with Oyster Mushroom Ragout

8
Serves
200
Calories
15
Nutrients
16
Vitamins

Ingredients

2 tablespoons olive oil
2 tablespoons chopped shallots
2 cups sliced, fresh oyster mushrooms
2 sprigs tarragon ,or 1/2 teaspoon dried tarragon

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

Nutrition Information

Number of Servings: 8
Calories
200
Protein
25 g
Total Carbohydrate
7 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
4 g
Total Fat
8 g
Saturated Fat
3 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
75 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
51 %
Percent Calories from Carbohydrate
14 %
Percent Calories from Fat
35 %
Vitamin A
792 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
9 mg
Vitamin B6
0 mg
Vitamin B12
3 mcg
Biotin
10 mcg
Vitamin C
24 mg
Vitamin D
13 IU
Folate
50 mcg
Vitamin E
1 IU
Vitamin K
7 mcg
Pantothenic Acid
1 mg
Calcium
27 mg
Iron
3 mg
Phosphorus
264 mg
Potassium
657 mg
Sodium
382 mg
Zinc
4 mg