* Exported from MasterCook *

LAMB WITH MINT VINAIGRETTE

Recipe By :the California Culinary Academy
Serving Size : 4 Preparation Time :0:20
Categories : 0-5G Low Carb Meat Lamb Chops


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mint leaves -- firmly packed
1 cup parsley leaves -- firmly packed
1/3 cup olive oil
1/4 cup red wine vinegar -- or white
2 teaspoons splenda -- to taste
salt and freshly ground pepper to taste
8 medium lamb chops -- each 1 inch2.5cm th

Preheat grill. Put mint, parsley, oil, vinegar, and splenda into a blender or food processor and process until mixture is smooth and thickened. Adjust splenda, if desired, and season to taste with salt.
Trim excess fat from lamb. Grilll 2 to 4 minutes per side for medium-rare. (You can also cook the chops on top of the stove.
Heat a large, heavy skillet rubbed with some of the fat from chops. Add chops and cook, over medium-high heat, 2 to 4 minutes for medium-rare; turn chops once.)
Season chops lightly with salt and pepper.
Serve sauce over and to the side of lamb, or pass sauce at table.




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Per Serving (excluding unknown items): 766 Calories; 69g Fat (81.1% calories from fat); 32g Protein; 4g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 122mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 11 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 1036 0 0 0 4826 0

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