Mustard-Herb Lamb Chops

Preparation time: 40 minutes
Cooking time: 20 minutes
Makes: 4 servings

An exclusive recipe from Tanya Zuckerbrot, M.S., R.D., author of The F-Factor Diet! These lamb chops are simple enough to prepare for a weekday dinner, but elegant enough to serve for company!

Ingredients:

• 4 lean lamb rib chops
• Salt and pepper
• 1/2 cup seasoned bread crumbs (whole wheat, preferably)
• The juice from 1 lemon
• 4 heaping tsps Fibresure
• 3 tbsps Dijon mustard
• 2 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/8 cup chopped fresh rosemary or 1 tsp dried rosemary

Directions:

Preheat oven to 200°C. Trim away all visible fat from the lamb chops and season both sides with salt and pepper. Set aside.

Place bread crumbs onto a plate. Set aside.

In a large bowl, add lemon juice and Fibresure and stir until the Fibresure is completely dissolved. Add Dijon mustard, garlic, parsley, and rosemary and mix well.

Dip each lamb chop into lemon-mustard mixture and coat all sides. Dip lamb chops into bread crumbs (cover both sides) and place on a cookie sheet sprayed with non-stick cooking spray. Repeat with remaining lamb chops.

Bake for 20 minutes, turning the chops over halfway through cooking time (after 10 minutes).

Serve.

Per serving:

179 calories, 19g protein, 10g carbohydrate, 0g sugars, 6.5g fat, 2.2g saturated fat, 58mg cholesterol, 421g sodium, 6g fibre