3/4 lb (12 oz) raw, boneless lamb chop loin (should yield two 5 oz cooked servings)
6 cups fresh spinach
2 cups portabella mushroom caps
1 cup cherry tomatoes, halved
4 tsp fresh lemon juice
1 tsp dried rosemary
1/2 tsp black pepper
2 cloves garlic, minced
Non-stick cooking spray
Instructions
This recipe can also be made with chicken breast. Start with 1 lb raw, boneless, skinless chicken breast to yield two 6 oz cooked servings.
Lamb.
Preheat broiler. Trim all visible fat from lamb. Spray rack in broiler pan with non stick cooking spray for 3 seconds. In a small bowl, combine garlic, dried rosemary, and pepper. Place lamb on prepared rack and cover with half of garlic mixture. Broil 4 minutes, 4 inches from heat. Turn lamb over. Cover lamb with remaining garlic mixture. Broil 2-4 minutes or until cooked through.
Vegetables.
Spray medium skillet with non stick cooking spray for 2 seconds and heat over medium heat. Add mushrooms and saute. Once mushrooms are near desired tenderness, and spinach and tomatoes and saute an additional 2-3 minutes. Serve lamb over vegetables. Salt and pepper to taste.
Serving
Suggestions
Each serving counts as- 1 lean protein serving, 3 vegetable servings, 3 optional condiment servings
Originally Submitted
9/25/2011
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