* Exported from MasterCook *

LAMB CUTLETS WITH ARTICHOKES AND ASPARAGUS

Recipe By :
Serving Size : 4 Preparation Time :3:20
Categories : 0-5G Low Carb Meat Lamb Chops


Amount Measure Ingredient -- Preparation Method
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12 lamb cutlets -- French-trimmed
1/4 cup pesto sauce
1/4 cup olive paste
2 lg asparagus -- trimmed
2 tbsp olive oil
1 tsp garlic salt

Brush six lamb cutlets with pesto and the other six with olive paste. Cover, refrigerate for three hours or overnight.
Thread the asparagus onto skewers, as pictured. Place the asparagus on a plate, drizzle with oil, sprinkle with salt.
Cook lamb on heated oiled barbecue or grill plate until browned on both sides and cooked. Meanwhile, add asparagus and artichokes to barbecue, cook until browned on both sides and just tender.
Not suitable to freeze. Not suitable to microwave.




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Per Serving (excluding unknown items): 714 Calories; 45g Fat (58.2% calories from fat); 71g Protein; 2g Carbohydrate; 1g Dietary Fiber; 225mg Cholesterol; 837mg Sodium. Exchanges: 10 Lean Meat; 0 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 986 0 0 0

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