Lamb Cutlets With Lemon Rice
|Long grain rice||3⁄4 Cup (12 tbs)|
|Ground black pepper||To Taste|
|Garlic||1 Clove (5 gm), minced|
|Rib lamb chops||2|
|Watercress||1 Bunch (100 gm)|
Cook the rice in plenty of boiling salted water, adding a piece of lemon peel.
Meanwhile rub the garlic into the lamb, sprinkle with salt and pepper and brush with oil.
Cook under a preheated moderate grill (broiler) for 15 minutes, turning once.
Grate the rind from the lemon and squeeze the juice.
Drain the rice, rinse with hot water and drain.
Stir in the lemon rind, juice and salt and pepper to taste.
Spoon into a warmed serving dish and arrange the lamb on top.
Garnish with watercress and tomato slices.
Cooking time: 30 minutes
Calories 1120 Calories from Fat 582
% Daily Value*
Total Fat 65 g99.8%
Saturated Fat 28.7 g143.7%
Trans Fat 0 g
Cholesterol 227.1 mg75.7%
Sodium 435.8 mg18.2%
Total Carbohydrates 61 g20.2%
Dietary Fiber 2 g7.9%
Sugars 0.5 g
Protein 70 g139.7%
Vitamin A 34.6% Vitamin C 77.7%
Calcium 9.2% Iron 6%
*Based on a 2000 Calorie diet