Teriyaki Lamb Chops
Yes, you can have lamb chops on a heart-healthy diet, provided you trim away the fat. These are juicy, bursting with flavour, and brightened with Asian accents. Pair the teriyaki lamb chops with warm noodles and a fresh salad.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time | Passive Time |
| 4servings | 15minutes | 25minutes | 1-2hours marinating |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time | Passive Time |
| 25minutes | 1-2hours marinating |
Ingredients
- 6 green onions
- 2 tbsp sesame seeds
- 1/4 cup reduced-salt soy sauce
- 2 tbsp cider vinegar
- 2 tbsp clear honey
- 1 small garlic clove finely chopped
- 3/4 tsp ground ginger
- 8 bone-in lamb loin chops about 120 g each, trimmed of visible fat
- 250 g cellophane noodles
- 4 carrots
- 1 red pepper
- 1/2 398ml can whole baby corn drained
- 1 1/2 tsp cornstarch
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Cut 2 green onions into thin slices and the rest into 4 cm pieces. Toast the sesame seeds in a nonstick frying pan for about 3 minutes. Remove from the heat. Stir in the soy sauce, vinegar, honey, garlic, ginger and the sliced green onions.
- Roll the narrow end of the chops into medallions and secure with toothpicks. Place them in a baking dish and pour in the soy sauce mixture. Cover and refrigerate for 1–2 hours.
- Cook the noodles according to the package directions. Drain. Cut the carrots and pepper into matchsticks and blanch in water to cover, 3 minutes. Add the remaining green onions and corn. Blanch until the vegetables are crisp-tender, about 2 minutes longer. Drain and toss with the noodles.
- Preheat the broiler. Remove the lamb chops from the teriyaki marinade; pour the marinade into a small saucepan. Broil the chops 12 cm from the heat until done to taste, 4 minutes on each side for medium. Transfer to a platter, remove the toothpicks and keep warm.
- Bring the marinade to a boil. Cook, stirring, for 2 minutes. Dissolve the cornstarch in 1⁄3 cup water and whisk into the marinade. Boil over medium-high heat, whisking, until the sauce thickens, about 2 minutes. Toss half of the sauce with the noodles, drizzle the remaining half over the teriyaki lamb chops and serve.
Recipe Notes
Per serving:515 calories, 42 g protein, 19 g total fat, 8 g saturated fat, 150 mg cholesterol, 43 g total carbohydrate, 19 g sugars, 6 g fibre, 860 mg sodium
Loin chops are a good choice of lamb for this recipe. It is a tender cut, which is suitable for fast-cooking methods, such as broiling.
