Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories396
- Total Fat (g)22
- Saturated Fat (g)9
- Monounsaturated Fat (g)9
- Polyunsaturated Fat (g)2
- Cholesterol (mg)69
- Sodium (mg)476
- Carbohydrate (g)31
- Total Sugar (g)1
- Fiber (g)8
- Protein (g)20
- Vitamin C (DV%)175
- Calcium (DV%)4
- Iron (DV%)17
- Starch (d.e.)2
- Vegetables (d.e.).5
- Medium-fat Meat (d.e.)2.5
*Percent Daily Values are base on a 2,000 calorie diet
Lamb with Two-Pepper Bulgur
Makes:
4 servings
Prep: 15 minutes
Broil: 7 minutes
Broil: 7 minutes
Ingredients
- 2 cupswater
- 1 cupbulgur
- 1/2 cupchopped onion
- 4 lamb loin chops, cut 1 inch thick (about 1 pound total)
- 1 1/2 teaspoonslemon-pepper seasoning
- 1 cupsmall spinach leaves or shredded spinach
- 1 7-ounce jarroasted red sweet peppers, drained and coarsely chopped
Directions
In a medium saucepan combine water, bulgur, and onion. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until most of the liquid is absorbed. Drain. Cover and keep warm.
Meanwhile, trim fat from meat. Sprinkle meat with 1/2 teaspoon of the lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling. (Allow 7 to 11 minutes for medium doneness.)
To serve, stir the remaining 1 teaspoon lemon-pepper seasoning, the spinach, and roasted peppers into bulgur mixture. Divide bulgur mixture among 4 dinner plates. Top with lamb chops.







