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Lamb Chops With Leeks, Lemon, And Dill Recipe
|Lamb chops/Thick lamb steaks||6|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Dried dill||1 Teaspoon|
|Lemon||1 , sliced very thin|
Serving size: Complete recipe
Calories 4442 Calories from Fat 2897
% Daily Value*
Total Fat 323 g497%
Saturated Fat 25.6 g128%
Trans Fat 0 g
Cholesterol 115.1 mg
Sodium 2187.5 mg91.1%
Total Carbohydrates 174 g58.1%
Dietary Fiber 23.8 g95.2%
Sugars 47.1 g
Protein 211 g422.8%
Vitamin A 387.2% Vitamin C 307.8%
Calcium 84.1% Iron 148.4%
*Based on a 2000 Calorie diet
Use high heat, and turn when nicely browned.
Salt and pepper the lamb and set it aside.
Clean the leeks by cutting them into 2-inch lengths and then cutting them in half lengthwise.
Do not use the tough part of the top of the leek; stop just where the leek begins to change from white to green.
Wash the leaves in water, and drain.
Saute the leaves in the remaining oil, along with the garlic,just until they are tender but not browned.
Add the cream and dill.
Remove from the heat.
Place each chop or steak on one half of the heart as
Top each with a bit of the leek and cream sauce and then with a thin slice or two of lemon.
Butter the other side of the paper, and seal as
Bake on greased baking sheet at 400° for about 10 minutes, or until the paper is lightly browned.