Walnut Oil-Marinated Lamb Chops - 5g Carbs, 2g Fiber
From: Canadian Living Magazine: October 2005
By: The Canadian Living Test Kitchen
Walnut oil vinaigrette performs double duty as both a marinade and
salad dressing. Walnut oil is intense, so by using half vegetable
oil, the dressing is more subtle.
Servings: 4
8 lamb loin choplamb loin chops, (about 2 lb/1 kg)
--> Walnut Oil Dressing
3 Tbsp (45 mL) vegetable oil
3 Tbsp (45 mL) walnut oil
3 Tbsp (45 mL) wine vinegar
1 clove garlic, minced
2 tsp (10 mL) chopped fresh rosemary
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 Tbsp (25 mL) chopped fresh parsley
--> Salad
4 cups cups (1 L) mixed salad greens
1/2 cup cup (125 mL) thinly sliced red onion
1/4 cup cup (50 mL) walnuts, toasted and chopped
Walnut Oil Dressing:
In measuring cup, whisk together vegetable oil, walnut oil, vinegar,
garlic, rosemary, mustard, salt and pepper; pour half into bowl.
Add lamb chops, turning to coat; cover and refrigerate for 2 hours.
(Make-ahead: Refrigerate for up to 6 hours.) Stir parsley into
remaining dressing.
Discarding marinade, place lamb chops on foil-lined rimmed baking
sheet; broil, turning once, until browned, about 10 minutes.
Salad: Meanwhile, in bowl, toss greens and onion with reserved
dressing; sprinkle with walnuts. Serve with chops.
Servings: 4
Nutritional per Serving:
372 Calories, 26g Protein, 28g Total Fat, 5g Sat. Fat, 91mg Cholesterol,
5g Carbs, 2g Fiber, 188mg Sodium
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