Lamb Chops With Brussels Sprouts, Red Peppers and Ginger
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:Four servings
- 4cups brussels sprouts, trimmed
- 8rib lamb chops, bones scraped of all fat, at room temperature
- 1teaspoon olive oil
- 6shallots, peeled and thinly sliced
- 2teaspoons minced fresh ginger
- 2cloves garlic, peeled and minced
- 2red bell peppers, stemmed, cored and cut into thin strips
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
722 calories; 52 grams fat; 23 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 37 grams protein; 724 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain and cut sprouts in half. Set aside. Heat a large nonstick skillet over medium heat. Add the chops to the skillet, in batches if necessary, and cook until medium-rare, about 1 minute each side. Remove the chops from the skillet and keep warm.
- Step 2
Pour the fat from the skillet and discard. Add the olive oil to the skillet. Add the shallots and cook until they begin to brown, about 30 seconds. Add the ginger and garlic and cook, stirring constantly, for 15 seconds. Add the brussels sprouts and bell peppers and cook until crisp-tender, about 2 minutes. Season with salt and pepper. Season the lamb chops with salt and pepper to taste and divide among 4 plates. Top with the brussels sprout mixture and serve immediately.
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Joan
This was delicious. Happened to have all ingredients on hand. Takes a little longer for Brussels sprouts and red peppers to crisp up.
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