Trim any excess fat from the lambchops. Combine the remainingingredients in a large sealable bag,and add chops. Remove any air fromthe bag and seal. Gently massagein marinade to completely cover thechops, and marinate in the fridgefor at least an hour, or overnight.
Remove from the fridge about a halfhour before cooking.
Preheat a grill, broiler or a largeskillet over medium-high heat, andcook the chops for 2 to 3 minutesper side, or until done to yourpreference. Transfer to a plate, coverloosely with foil and let rest 5 to 10minutes before serving.
Serves 4 to 6.
Per serving (1/4 of recipe):
230 calories, 17 g total fat( 6 g saturated fat, 0 g trans fat),
65 mg cholesterol, 55 mg sodium,
1 g carbohydrate, 0 g dietary fibre,
0 g sugars, 18 g protein.
Ground lamb crostiniwith mint aioli andgremolata
Mint aioli (seasoned mayonnaise)and a zesty topping of gremolata(chopped parsley, garlic and lemon)add a terrific punch of flavour tothis baguette crostini. You can usea large flatbread or two precookedpizza shells instead; simply wrapin foil, heat in the oven for 5 to 10minutes, and top with aioli, cookedlamb and gremolata as you wouldfor the crostini.
• 1 cup (250 ml) packed fresh mint
• 3/4-cup (175 ml) low-fat real
• 1 garlic clove, crushed
• 1 Tbsp. ( 15 ml) lemon juice
• 1/4 cup ( 60 ml) finely choppedfresh parsley (preferably flat leaf)
• 2 lemons, zested
• 1 garlic clove, crushed and finely
• 1 lb. (450 g) ground lamb
• 3 to 4 Tbsp. ( 45 to 60 ml) canola
or olive oil
• 1 garlic clove, crushed
• 1 baguette, sliced on a slight
diagonal into slices 1/3-inch thick
Combine aioli ingredients in a foodprocessor and blend until smooth,scraping down the bowl once ortwice. Transfer to a small bowland set aside. Chop parsley, zestlemons and mince garlic—combineingredients in a bowl and setgremolata aside.
In a large skillet over medium heat,cook the lamb until browned andno longer pink, stirring frequently.
Break clumps into smaller pieceswith a spoon, drain well and setaside.
Preheat oven to 425°F (220°C),then place baguette slices in asingle layer on a rimmed bakingsheet. Pour oil and garlic clove intoa small dish, and lightly brush breadslices. Bake for 5 to 10 minutes untilgolden, flip and bake for another 3or 4 minutes. Let cool slightly, thencover each slice with a generouslayer of aioli, top with a spoonful ortwo of cooked lamb and finish witha sprinkling of the gremolata. Serveimmediately.
Serves 6 to 8 as a main course;
10 to 12 as an appetizer.
Per serving (1/6 of recipe):
450 calories, 18 g total fat( 5 g saturated fat, 0 g trans fat),55 mg cholesterol, 810 mg sodium,50 g carbohydrate, 4 g dietary fibre,4 g sugars, 21 g protein