Recipe - Lamb Chops With Mustard-Mint Glaze And Barly Pilaf From Lhj

BARLEY PILAF
2 cup Chicken broth
1 cup Quickcooking barley; or
bulgur wheat
1 md Zucchini; minced
1 md Yellow squash; minced
1 tablespoon Butter or margarine
One fourth teaspoon Freshly ground pepper
8 Rib or loin lamb chops; well
trimmed of fat
Salt and freshly ground
pepper
One fourth cup Apple jelly
One fourth cup Chopped fresh mint
2 tablespoon Dijon mustard
1 bn Radishes; trimmed

1. Heat broiler.

2. Make Barley Pilaf: Bring chicken broth to boil in medium saucepan. Stir
in barley; cover and cook over mediumhigh heat 5 minutes. Stir in zucchini
and yellow squash and cook 5 minutes more. Add butter and pepper; continue
cooking, uncovered, until liquid is absorbed, about 2 minutes.

3. Meanwhile, sprinkle both sides of chops with salt and pepper. Broil on
rack in broiler pan 4 inches from heat source, 3 to 4 minutes per side for
mediumrare. While chops are broiling, combine apple jelly, mint and
mustard in small bowl. Spread over top of chops and broil 1 minute more.
Serve with Barley Pilaf and radishes.

PER SERVING Calories 520 Total Fat 20 g Saturated Fat 7 g Cholesterol 111
mg Sodium 945 mg Carbohydrates 46 g Protein 38 g

Notes: A glaze of fresh mint and mustard gives lamb chops a French accent.
The chops pair well with the pilafa perfect way to make your family love
eating grains and veggies.

Total prep/cooking time: 15 minutes Degree of difficulty: Easy

Sent: Tuesday, April 14, 1998 5:01 AM

(C) Copyright 1998, Meredith Corporation, All Rights Reserved.

MC formatted using MC Buster 2.0d & SNT on 4/26/98

By LHJrecipe recipe mailing list [LHJRECIPE@MEDIA.TEAMNET.NET] on Tuesday,
April 14, 1998 5:01 AM

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998