Broiled Lemon Garlic Lamb
- 1 lb. raw, boneless lamb chop loin
- 6 cups fresh spinach
- 2 cups portabella mushroom caps
- 1 cup cherry tomatoes, halved
- 1 Tbsp fresh lemon juice
- 1 tsp dried rosemary
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 10 sprays non-stick cooking spray
Lamb: Preheat broiler. Trim all visible fat from lamb. Spray rack in broiler pan with non-stick cooking spray for 3 seconds. In a small bowl, combine garlic, dried rosemary, and black pepper. Place lamb on prepared rack and cover with half of garlic mixture. Broil 4 minutes, 4” from heat; turn lamb over. Cover lamb with remaining garlic mixture. Broil 2-4 minutes or until cooked through.
Vegetables: Spray medium skillet with non-stick cooking spray for 2 seconds and heat over medium heat. Add mushrooms and saute. Once mushrooms are near desired tenderness, add spinach and tomatoes and saute an additional 2-3 minutes. Serve lamb over vegetables.
Per Serving: 1 Lean-0 | 3 Vegetables | 1 Extra