Lamb with Marinated
Vegetables

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4 servings
Preparation Time: 6 hours, 15 minutes (including marinating time) / Cook Time:  30 minutes

• Ingredients
• 4 lamb chops
• For the marinated vegetables:
• 3 garlic cloves, halved
• 2 shallots, peeled and quartered
• 20 cherry or pear tomatoes
• 3 scallions, sliced into 2-inch pieces
• ½ cup of extra virgin olive oil
• ¼ cup of lemon juice
• 3 tbsp. of balsamic vinegar
• For the sauce:
• 1 cup of low-sodium chicken broth
• ½ cup of fresh basil leaves, chopped
• 1½tsp. of lemon juice
• 1 tsp. of butter or margarine

Instructions

1. In a small bowl, combine garlic, shallots, tomatoes, scallions, olive oil, lemon juice, and balsamic vinegar. Marinate for 6 hours or overnight.
2. Preheat oven to 450 degrees. Remove the vegetables from the marinade and sauté in a medium-sized pan until golden brown, about 3 minutes. Set aside and keep warm.
3. Place the lamb on a baking sheet. Bake for 9 minutes, turning once.
4. In a separate saucepan, blend chicken broth, basil leaves, and lemon juice. Bring to a boil and add the butter or margarine. Divide the vegetables onto four dinner plates. Top with the lamb. Drizzle with the sauce. Serve.

Nutritional information
Calories per serving: 303. Carbohydrates: 7 grams. Fat: 16 grams. Protein: 30 grams. Fiber: 1 gram. Sodium: 406 milligrams.