Broiled Lamb Chops with Goat Cheese Salad
added 03/07/08
Dan’s Quick Pick: Côtes-du-Rhône Perrin Reserve
Shopping List for
Four:
Grocery: Lemon
juice, Olive oil, Mint sauce
Produce: 1 package
baby carrots, 1 broccoli crown, 1 package of spinach, 1 pear
Bulk: 1/2 cup chopped
walnuts
Cheese:8 ounces
Fresh or Aged Chevre (goat cheese)
Meat: 4 lamb chops
Wine: Côtes-du-Rhône
Perrin Reserve
Preheat broiler. Place
the broiler pan 2 inches from the heat.
15 minutes ahead:
Arrange the lamb chops on the broiler pan. Broil for 6-7 minutes per side,
until barely pink.
10 minutes ahead:
Put the spinach in a large bowl. In a medium-size bowl, blend 1/4
cup lemon juice and 1/2 cup olive oil. Peel, core, and cube the pear.
Toss walnuts and pears into the oil mixture. Arrange on spinach and top
with cubed goat cheese.
5 minutes ahead:
Wash and cut broccoli. Arrange broccoli and carrots on a plate.
Dinner’s ready:
Serve the lamb chops with mint sauce, salad, and vegetables.
The Dietitian says:
Choose a lamb chop from the loin for a leaner cut. Goat cheese is
naturally lower in fat than hard cheeses. Each half-cup of chopped and
each one-cup of leafy raw vegetables is a serving. Walnuts and olive oil
are heart-healthy additions.
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From her home in north central New Hampshire, Andra House celebrates her Latvian heritage through the breads she bakes. “I learned to bake from my grandmothers, who were both Latvian,” says Andra. “Feeding people is how we show that we care.” She furthered her skills working in a Connecticut-based Latvian bakery before settling in northern New Hampshire.
