Lamb Chops with Mango Cucumber Salad Recipe

Lamb Chops with Mango Cucumber Salad picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Diced seedless cucumber1⁄2 Cup (8 tbs)
 Mango1⁄2 Small, peeled and diced to make about 1/3 cup
 Chopped mint2 Tablespoon, divided
 Chopped sweet white onion1 Tablespoon (Like Vidalia)
 Lime juice2 Teaspoon
 Extra virgin olive oil2 Teaspoon, divided
 Salt1⁄4 Teaspoon, divided
 Pepper1⁄4 Teaspoon, divided
 Baby rib lamb chops11 Ounce, trimmed (About 3 Chops)

Nutrition Facts

Serving size: Complete recipe

Calories 1094 Calories from Fat 741

% Daily Value*

Total Fat 82 g126.3%

Saturated Fat 31.5 g157.3%

Trans Fat 0 g

Cholesterol 238.6 mg

Sodium 1085.6 mg45.2%

Total Carbohydrates 32 g10.8%

Dietary Fiber 5.8 g23.4%

Sugars 21.8 g

Protein 56 g112%

Vitamin A 47% Vitamin C 86.1%

Calcium 9.2% Iron 9.6%

*Based on a 2000 Calorie diet

Directions

1. Mix cucumber, mango, 1 tablespoon of the mint, onion, lime juice, 1 teaspoon of the oil, and 1/8 teaspoon each of salt and pepper in a bowl. Cover and let stand while you prepare the lamb.
2. Sprinkle lamb chops with remaining 1/8 teaspoon each of salt and pepper.
3. Heat a medium skillet over medium-high heat and add remaining teaspoon oil, or lightly brush a grill pan with oil and heat 3 minutes over medium-high heat.
4. Add chops to pan and cook, turning once, until done to taste, 2 to 3 minutes per side for medium. Cook until browned, 1 to 2 minutes longer.
5. Transfer chops to a plate and sprinkle with remaining tablespoon mint. Serve with salad.
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