Lamb Chops

Lamb Chops With Lemon-Pepper And Thyme

Spice up your next Lamb Chop meal with lemon pepper and thyme for a refreshing taste. Add this delicious Wild Rice Salad and finish your meal with a refreshing Strawberry Cream Cheese Mousse.

Lamb Chops With Lemon-Pepper And Thyme
1/4 cup minced fresh thyme leaves
1 tbsp lemon-pepper
1 tsp seasoned salt
1 lb lamb chops
2 tbsp olive oil

In a small mixing bowl, combine thyme, lemon-pepper and salt mixing well to make a rub. Brush both sides of chops with oil. Press thyme mixture onto chops. Grill or broil chops about 12 minutes, turning once during cooking.

Wild Rice Salad
2 cups uncooked wild rice
1 bunch green onions, chopped
1 pint basket cherry tomatoes, halved
2 jars (6-oz each) marinated artichoke hearts
1 pkg (12 to 16-oz) frozen peas, thawed
1 small bottle (approx 8 oz) Italian Viniagrette dressing

Cook wild rice according to the package directions, keeping it firm. Chill rice. Combine the onions, tomatoes, artichoke hearts, and peas. Refrigerate for up to 24 hours. Add the dressing an hour or two before serving.

Strawberry-Cream Cheese Mousse
1 pkg (8 oz) low-fat cream cheese, softened
1 tsp vanilla extract
1 pkg (4-serving size) sugar-free strawberry gelatin
1/2 cup boiling water
1/2 cup cold water
2 cups sugar-free frozen whipped topping, thawed
2 cups sliced fresh strawberries OR frozen sliced sugar-free strawberries, thawed

Beat the cream cheese and vanilla in a large mixing bowl using an electric mixer set on low speed. Beat until well blended, set aside. In a small mixing bowl, stir boiling water into gelatin mix. Stir until gelatin is completely dissolved, approximately 2 minutes. Add the cold water and stir until slightly thickened. Gradually add gelatin mixture to the cream cheese mixture, beating well until completely blended. Gently fold in 1 1/2 cups of the whipped topping and the strawberries. Spoon into ten small dessert dishes and refrigerate for at least one hour until firm. Before serving top each with a dollop of the remaining whipped topping.

Per serving of 1/10 of recipe: 70 calories, 9 carbs, 4 g protein

Note: This recipe can be made with regular gelatin and regular frozen whipped topping if you or your family have no diabetics and aren’t concerned with calories.

Enjoy!

Lamb Chops With Brussels Sprouts

Ordinarily we sit at the dining room table and eat our dinner with candle light and gentle music. On Sunday nights we like to watch 60 Minutes and we set the old antique chest in front of our couch. We call this Bistro Night. This dinner is prepared quickly and easily.

Ingredients:
Lamb Chops
Brussels Sprouts
Red Pepper Flakes
1 Tea spoon of butter
Left over Squash
Left over green beans
Left over beets
mixed greens
crumbled feta cheese
Balsamic Vinaigrette

Set your Lamb Chops out ready to grill. I did not flavor them with a seasoning because Lamb is so rich in flavor and I really like the flavor alone. Turn your grill on high.

Wash and cut your Brussels Sprouts. Put in a small pan with an inch of water. Bring the water to a boil and cook for 3 minutes. Turn off the heat, and drain. Sprinkle a few red pepper flakes and add a tea spoon of butter and salt and pepper to your taste.

Cook your Lamb Chops on the grill about 4 – 5 minutes on each side. Cut into one to check the rareness and remove from the grill, if it is to your liking.

Heat your leftover squash.

Add your leftover vegetables to the mixed greens, sprinkle with feta and toss with your dressing.

Bon Apetite!

Labels: lemon pepper lamb chops bbq, 3 lamb chops, lamb chops brussels sprouts, lamb chops on the grill, no lamb chop, lamb chop with lemon, lamb chops dinner ideas, spicy grilled mutton chops


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