Lamb Chops With Lemony Bulgur |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Flavorful lamb chops make an easy, quick weeknight dinner. They cook quickly, so let everyone know dinner's almost ready. Ingredients:
12 (2-ounce) french-cut lamb rib chops, trimmed |
1/4 cup red wine vinegar |
4 teaspoons extra-virgin olive oil, divided |
1 tablespoon chopped fresh mint |
1 14-ounce can fat-free, reduced-sodium chicken broth |
1 cup uncooked bulgur |
1 large carrot, julienne cut |
1/2 teaspoon kosher salt |
1 cup fresh flat-leaf parsley leaves |
3 tablespoons fresh lemon juice |
cooking spray |
2 teaspoons black pepper |
Directions:
1. Place chops in a zip-top bag. Whisk together vinegar, 2 teaspoons oil, and mint. Pour over lamb, seal bag, and rub marinade around. Chill 20 minutes.
2. In a 2-quart saucepan with a lid, bring the broth to a boil. Add bulgur, carrot, and salt, simmer 7 minutes. Remove from heat and let stand, covered, 10 minutes. Chop parsley and mix with lemon juice and remaining oil. Stir the parsley mixture into bulgur, fluff with a fork. Set aside.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb to pan, discarding marinade. Cook 2–3 minutes per side. Sprinkle lamb evenly with pepper.
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