Lamb with Cucumber-Radish Salad

Ingredients:

• 2 cucumbers, peeled, halved lengthwise and thinly sliced
• 1 small red onion, thinly sliced
• 8 large radishes, thinly sliced leaves coarsely chopped
• 1 tbsp. red-wine vinegar
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. paprika
• 1/2 tsp. chili powder
• 4 (5 oz.) lamb loin chops, trimmed

Makes 4 Servings

1. Spray the rack of a broiler pan with olive oil nonstick spray and preheat the broiler.
2. Combine the cucumbers, onions, radishes and their leaves, red wine vinegar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper in a serving bowl; set aside.
3. Combine the paprika, chili powder and the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper in a small bowl. Rub the spice mixture on the chops.
4. Place the lamb on the broiler rack and broil until an instant thermometer inserted into the side of a chop registers 145 F for medium, about 4 minutes on each side. Serve with cucumber-radish salad.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a wonderful gourmet meal to make at home any day of the week. You can also grill these lamb loin chops on the grill land they will still taste delicious. I highly recommend adding a touch of garlic to the paprika and chili powder mixture because garlic always makes everything better. The cucumber-radish salad adds a nice crunch to the dinner.