{"id":199,"date":"2001-09-09T00:00:00","date_gmt":"2001-09-09T00:00:00","guid":{"rendered":"https:\/\/1millionbestdownloads.com\/food-whole-grain-meals-lamb-chops-high-in-fiber-and-heart-healthy-fat\/"},"modified":"2001-09-09T00:00:00","modified_gmt":"2001-09-09T00:00:00","slug":"food-whole-grain-meals-lamb-chops-high-in-fiber-and-heart-healthy-fat","status":"publish","type":"post","link":"https:\/\/1millionbestdownloads.com\/food-whole-grain-meals-lamb-chops-high-in-fiber-and-heart-healthy-fat\/","title":{"rendered":"Whole-Grain Meals: Lamb Chops High in Fiber and Heart-Healthy Fat"},"content":{"rendered":"
HOWARD LEE PUCKETT<\/p>\n
Make the nutty, satisfying bulgur in this Lamb Chops With Lemony Bulgur recipe a staple in your kitchen. Its great in salads and pilafs.<\/p>\n
Prep: 20 minutes
Cook: 11 minutes
Makes 4 servings<\/p>\n
Ingredients:<\/strong> Instructions:<\/strong> 2. In a 2-quart saucepan with a lid, bring the broth to a boil. Add bulgur, carrot, and salt, simmer 7 minutes. Remove from heat and let stand, covered, 10 minutes. Chop parsley and mix with lemon juice and remain-ing oil. Stir the parsley mixture into bulgur, fluff with a fork. Set aside.<\/p>\n 3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb to pan, discarding marinade. Cook 2–3 minutes per side. Sprinkle lamb evenly with pepper. (Serving size: 3\/4 cup bulgur, 3 chops)<\/p>\n Nutrition:<\/strong><\/p>\n Calories 330 (34% from fat); Fat 13g (sat 4g, mono 7g, poly 1g); Cholesterol 50mg; Protein 22g; Carbohydrate 34g; Sugars 2g; Fiber 8g; Iron 3mg; Sodium 250mg; Calcium 64mg<\/p>\n","protected":false},"excerpt":{"rendered":" HOWARD LEE PUCKETT Make the nutty, satisfying bulgur in this Lamb Chops With Lemony Bulgur recipe a staple in your kitchen. Its great in salads and pilafs. Prep: 20 minutesCook: 11 minutesMakes 4 servings Ingredients:12 (2-ounce) French-cut lamb rib chops, trimmed1\/4 cup red wine vinegar4 teaspoons extra-virgin olive oil, divided1 tablespoon chopped fresh mint1 14-ounce […]<\/p>\n","protected":false},"author":2,"featured_media":199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[21],"_links":{"self":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/199"}],"collection":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/comments?post=199"}],"version-history":[{"count":0,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/199\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/199"}],"wp:attachment":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/media?parent=199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/categories?post=199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/tags?post=199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
12 (2-ounce) French-cut lamb rib chops, trimmed
1\/4 cup red wine vinegar
4 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh mint
1 14-ounce can fat-free, reduced-sodium chicken broth
1 cup uncooked bulgur
1 large carrot, julienne cut
1\/2 teaspoon kosher salt
1 cup fresh flat-leaf parsley leaves
3 tablespoons fresh lemon juice
Cooking spray
2 teaspoons black pepper<\/p>\n
1. Place chops in a zip-top bag. Whisk together vinegar, 2 teaspoons oil, and mint. Pour over lamb, seal bag, and rub marinade around. Chill 20 minutes.<\/p>\n