Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 218 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Sodium | 571 mg |
| Total Carbohydrate | 3 g |
| Dietary Fiber | 1 g |
| Protein | 28 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Olive oil | 1 tablespoon |
| Garlic clove, sliced | 1 |
| 4-ounce lamb chops, trimmed | 4 |
| Black seedless olives, chopped | 1/3 cup |
| Parsley, coarsely chopped | ½ cup |
| Salt | ¼ teaspoon |
| Pepper to taste |
Directions
- Heat oil in large skillet over medium-high heat. Add garlic and sauté for a minute.
- Add lamb chops and cook for 4-5 minutes per side, or until desired degree of doneness. (Start off on medium-high heat to give the meat some color, and then reduce to medium-low.) Add olives and parsley during the last minute of cooking.
- Season with salt and pepper to taste.
Exchanges
4 lean meats; ½ vegetable
Side Suggestions: Baked Potato
Wash and scrub 2 baking potatoes (such as Russet). Prick several times with a fork and then cook on high heat in the microwave for 8-10 minutes, flipping potatoes over halfway through. Serve each potato with a teaspoon of butter or butter spread.
Side Suggestions: Steamed Green Beans