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Thursday, April 02 2015

ingredients
2    medium  russet potatoes (about 10 ounces total)
1    medium  bulb fennel
1/4   cup   finely chopped onion
1    tablespoon   snipped fresh rosemary
4    cloves  garlic, minced
1    teaspoon   finely shredded lemon peel
1/4   teaspoon   salt
1/8   teaspoon   black pepper
8      lamb rib chops, cut about 1 inch thick (2 to 2 1/2 pounds total)
    Nonstick cooking spray
1      egg white, lightly beaten
1/4   teaspoon   salt
1/8   teaspoon   black pepper
1    tablespoon   canola oil
directions
Peel and coarsely shred the potatoes. Trim the fennel bulb and cut out the core; coarsely shred the fennel bulb. (You should have 1 1/2 cups each of potato and fennel.*) In a medium microwave-safe bowl combine potatoes, fennel, and onion. Cover with vented plastic wrap.
Microwave on 100 percent power (high) 4 to 5 minutes or just until vegetables are tender, stirring once or twice. Drain off any liquid and set potato mixture aside to cool to room temperature.
For rub, in a small bowl combine rosemary, garlic, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Trim fat from lamb chops. Sprinkle rub evenly over chops; rub in with your fingers.
Coat an indoor grill pan with cooking spray. Heat over medium heat. Add the lamb chops. Cook to desired doneness, turning once halfway through cooking. Allow 12 to 14 minutes for medium rare (145 degrees F) or 15 to 17 minutes for medium (160 degrees F).
Meanwhile, for the potato latkes, add the egg white, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the potato mixture. Stir until well mixed. Divide mixture into eight equal portions. Coat a large nonstick skillet with cooking spray. Add the oil. Heat skillet over medium-high heat. Add potato portions to the hot skillet and flatten each portion into a circle about 1/2 inch thick.
Cook the potato latkes about 5 minutes or until golden brown, turning once halfway through cooking time. Serve the latkes with the lamb chops.
Tip
*Test Kitchen Tip:
To make quick work of shredding the potatoes and fennel, use a food processor fitted with a shredding blade.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 276, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 3, carb. (g) 19, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 1, pro. (g) 23, vit. A (IU) 97.18, vit. C (mg) 23.03, Thiamin (mg) 0.15, Riboflavin (mg) 0.26, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.89, sodium (mg) 400, Potassium (mg) 806, calcium (mg) 60.58, iron (mg) 2.7, Starch () 1, Lean Meat () 3, Fat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
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