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Categories:
asparagus yogurt mustard butter salt red wine garlic rosemary lamb loin chops freshly ground black pepper
Viewed: 46 - Published at: 4 years agoIngredients
- 1/2 pound asparagus
- 1/4 cup plain fat-free yogurt
- 1 teaspoon Dijon mustard
- Butter-flavored cooking spray
- 1/4 teaspoon salt
- 1/4 cup dry red wine
- 2 small garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 4 (4-ounce) lamb loin chops, trimmed (1 inch thick)
- Freshly ground black pepper
Method
- Preheat broiler.
- Snap off tough ends of asparagus.
- Combine yogurt and mustard; stir well. Set aside.
- Coat asparagus with cooking spray. Sprinkle lightly with salt.
- Combine wine, garlic, and rosemary.
- Place lamb chops on one end of a broiler pan coated with cooking spray. Brush chops with half of wine mixture. Broil 8 minutes. Turn chops, and brush with remaining half of wine mixture. Broil 2 minutes, and add asparagus to pan. Broil 4 to 5 minutes, turningasparagus every 2 minutes, until asparagus is crisp-tender and chops are done. Remove asparagus and chops from pan; sprinkle with freshly ground pepper.
- To serve, place half of asparagus and 2 lamb chops on each of two serving plates. Top asparagus with yogurt mixture.
