Mustard-Coated Lamb Steaks

Ingredients:

• 2 tbsp. Dijon mustard
• 2 tsp. herbes de Provence
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 (1/2-pound) leg of lamb steaks, trimmed
• 4 plum tomatoes, halved

Makes 4 Servings

1. Spray the rack of a broiler pan with olive oil or nonstick spray and preheat the broiler.
2. Combine the mustard, herbes de Provence, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a cup. Brush the mixture on the steaks.
3. Place the steaks on the broiler rack. Place the tomatoes, cut side up, on the broiler rack around the steaks and sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Broil 4 inches from the heat until an instant-read thermometer inserted into the side of each steak registers 145 F for medium, about 6 minutes on each side, and the tomatoes are slightly softened, about 8 minutes. Cut each steak in half and serve with tomatoes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving meat and I had lamb loin chops and I wanted to cook something juicy. This was such a tasty meal that could be made in such a small amount of time. The combination of Dijon mustard, lamb and herbs is so heavenly delicious it will be your new favorite weeknight dinner.