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ShareLamb and Sweet Peppers
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 267
- Protein(gm): 33
- Carbohydrate(gm): 3
- Fat, total(gm): 13
- Cholesterol(mg): 100
- Saturated fat(gm): 4
- Monosaturated fat(gm): 7
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 1
- Sugar, total(gm): 1
- Vitamin A(IU): 243
- Vitamin C(mg): 41
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 10
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 28
- Cobalamin (Vit. B12)(µg): 3
- Sodium(mg): 454
- Potassium(mg): 543
- Calcium(DV %): 40
- Iron(DV %): 3
- Vegetables(d.e): 1
- Lean Meat(d.e): 5
Diabetic Exchanges
- 8 lamb rib or loin chops, cut 1 inch thick
- Salt and black pepper
- 3 small green, red, and/or yellow sweet peppers, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon snipped fresh oregano
- 1 tablespoon olive oil or cooking oil
- 1/4 cup sliced pitted green or ripe olives
1. Preheat broiler. Trim fat from meat. Place chops on the unheated rack of a broiler pan. Sprinkle with salt and black pepper. Broil meat 3 to 4 inches from heat for 10 to 15 minutes for medium (160 degrees F), turning meat over after half of the broiling time. Season chops with salt and pepper. Transfer to a serving platter.
2. Meanwhile, in a large skillet cook sweet peppers, garlic, and oregano in hot oil for 8 to 10 minutes or until sweet peppers are crisp-tender. Add olives. Cook and stir until heated through. Spoon over chops.
3. Makes 4 servings.
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