Recipes: Lamb Chops Dinner

the recipes

april 98

Lamb Chops Dinner

Lamb Chops with Herbed Couscous and Tomatoes

(makes 4 servings)

8	4-ounce (120 g) rib lamb chops, frenched and trimmed of all fat
1/2	teaspoon (2.5 ml) garlic powder
	juice of 1 lemon
	freshly ground pepper
	vegetable oil cooking spray
2	garlic cloves, minced
3/4	cup (180 ml) fat-free low-sodium chicken broth plus 3/4 cup water
1 1/2	teaspoons (7.5 ml) minced fresh rosemary, with extra sprigs for garnish
1	cup (150 g) quick-cooking couscous
1/2	pound (240 g) Roma tomatoes, seeded and finely chopped
2	tablespoons (5 g) chopped flat-leaf parsley
1	teaspoon (5 ml) grated lemon zest

1.	Prepare the grill or preheat the broiler. While the grill is heating, place the chops on a tray and sprinkle with garlic powder, lemon juice, and pepper. Just before grilling, spray with cooking spray. Cook to desired degree of doneness, 4 to 5 minutes per side for medium.
2.	Meanwhile, lightly coat a covered saute pot with cooking spray and saute the garlic until limp, about 4 minutes. Add the broth and water; bring to a boil. Stir in the rosemary and couscous. Add the tomatoes and cover. Remove from the heat and let stand, covered, for 5 minutes. Before serving fluff with a fork and add the parsley, lemon zest, and additional pepper to taste.
3.	To serve, divide the couscous mixture between 4 serving plates. Cross 2 grilled chops atop each serving. Garnish with a sprig of rosemary.
4.	To complete the plate, add a serving of fresh young green beans which you have cooked until just crisp; top them with chopped parsley and some lemon zest and your plate is complete.

Per serving:	342 calories (28% calories from fat), 27 g protein, 10 g total fat (4.7 g saturated fat), 33 g carbohydrate, 3 g dietary fiber, 70 mg cholesterol, 83 mg sodium
Diabetic Exchanges (lamb and couscous only):	3 lean meat, 2 carbohydrate (2 bread/starch), 1 vegetable

Grilled Pineapple with Ice Cream and Almonds

(makes 4 servings)

1	teaspoon (5 ml) brown sugar
1	teaspoon (5 ml) margarine
1	teaspoon (5 ml) rum or pineapple juice
1	small fresh pineapple, peeled and cored, cutting off 4 1-inch (2.5 cm) thick slices, about 1/2 cup fruit per serving (Save the rest of the pineapple to make muffins or pancakes the next morning)
1	cup (90 g) no sugar added low-fat ice cream in your favorite flavor
1	tablespoons (15 ml) slivered almonds, toasted and cooled

1.	Place the brown sugar, margarine, and rum in a microwave-safe cup; cover and microwave until margarine is melted, about 20 seconds. Stir.
2.	Brush the pineapple with the margarine mixture and grill or broil, turning once until nicely browned, about 3 to 4 minutes per side.
3.	Place each slice on a dessert plate. Top with ice cream and sprinkle with almonds.

Per serving:	106 calories (17% calories from fat), 2 g protein, 2 g total fat (0.3 g saturated fat), 21 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 38 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1 bread/starch), 1/2 fruit)

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