Flavorful lamb chops make an easy, quick weeknight dinner. They cook quickly, so let everyone know dinner's almost ready.

Robin Asbell


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 remaining oil. Stir the parsley mixture into bulgur, fluff with a fork. Set aside.

  • 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.

Nutrition Facts

330 calories; fat 13g; saturated fat 4g; mono fat 7g; poly fat 1g; protein 22g; carbohydrates 34g; fiber 8g; cholesterol 50mg; iron 3mg; sodium 250mg; calcium 64mg.