Ingredients (Serves 4)
6 scallions
2 tablespoons sesame seeds
1/4 cup low-sodium soy sauce
2 tablespoons cider vinegar
2 tablespoons honey
1 small garlic clove, minced
3/4 tablespoon ground ginger
8 bone-in lamb chops (4 ounces each), well trimmed
8 ounces cellophane noodles
4 medium carrots
1 red bell pepper
1 cup drained whole baby corn
1 1/2 teaspoons cornstarch
Directions
1 Cut 2 scallions into thin slices and cut remaining scallions into 2-inch pieces. Toast sesame seeds in a small nonstick skillet over medium-high heat, stirring constantly, about 3 minutes. Remove from heat. Stir in soy sauce, vinegar, honey, garlic, ginger, and thinly sliced scallions.
2 Roll narrow tail end of lamb chops into medallions and secure with toothpicks. Put chops in baking dish and pour in soy mixture. Cover and refrigerate 1 to 2 hours, turning occasionally.
3 Cook noodles according to package directions. Drain. Cut carrots and pepper into matchsticks. Blanch carrots and pepper in water to cover, 3 minutes. Add remaining scallions and corn. Blanch until vegetables are crisp-tender, about 2 minutes longer. Drain and toss with noodles.
4 Preheat broiler. Remove chops from marinade; pour marinade into small saucepan. Broil chops 6 inches from heat until done to taste, about 4 minutes on each side for medium. Transfer to platter, remove toothpicks, and keep warm.
5 Bring marinade to a boil over medium-high heat. Cook, stirring, about 2 minutes. Dissolve cornstarch in 1/3 cup cold water and whisk into marinade. Boil over medium-high heat, whisking, until sauce thickens, about 2 minutes. Toss half of sauce with noodle mixture and drizzle remaining half over chops.
Nutrition Facts (Per serving:)
Calories - 390
Protein- 27g
Fat- 8g
Cholesterol- 90mg
Sodium - 615mg
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