Here’s an easy and quick dinner that’s perfect for the holiday season or any time you need a quick meal. Loin lamb chops are topped with a prepared pesto sauce, making this a special meal that takes only minutes to make. I used shiitake mushrooms to make wild mushroom rice. They’re quickly sauteed in a skillet with some garlic and then the same skillet is used to cook the lamb.
Helpful Hints
- Any type of mushroom can be used.
- An easy way to chop chives is to snip them with scissors.
Countdown
- Prepare all ingredients.
- Make rice and use the same skillet to make the lamb.
- Make lamb.
Shopping List
To buy: 4 3-to-4-ounce loin lamb chops (about 1-inch thick), 1 can olive oil spray, 1 container prepared reduced fat pesto sauce, 4 ounces shiitake mushrooms, 1 bunch chives and 1 package microwaveable brown rice.Pesto Lamb
Ingredients- 4 3-to-4-ounce loin lamb chops (about 1-inch thick)
- Salt and freshly ground black pepper
- olive oil spray
- 1/4 cup prepared reduced fat pesto sauce
Yield 2 servings.
Wild Mushroom Rice
Ingredients- 1 teaspoon olive oil
- 4 ounces shiitake mushrooms, washed, cut into large dice (about 2 cups)
- 1 package microwave brown rice (1 1/2-cups cooked)
- 3 garlic cloves, crushed
- 1/4 cup fresh chives, snipped
- Salt and freshly ground black pepper
Heat oil over medium-high heat in a nonstick skillet and add mushrooms and garlic. Saute 2 minutes. Microwave rice according to package directions. Measure 1 1/2-cups rice and reserve remaining rice for another time. Place in a bowl and add the mushrooms. Toss well. Divide in half and place on the dinner plates with the lamb. Add chives and salt and pepper to taste. Use the same skillet to make the lamb.
Yield 2 servings.
Per serving: 229 calories (16 percent from fat), 4.0 g fat (0.8 g saturated, 1.7 g monounsaturated), no cholesterol, 6.8 g protein, 42.8 g carbohydrates, 3.5 g fiber, 12 mg sodium.
