Lean lamb dinner for just one

August 28, 1991|By Nancy Byal | Nancy Byal,Better Homes and Gardens Magazine

Low-fat cooking doesn't mean cutting out red meat. Instead it means choosing leaner cuts. For lean lamb, select cuts from the leg, sirloin or loin. And, even for lean cuts, remember to trim off as much visible fat as you can. For this lamb sirloin chop recipe, only 15 percent of the total calories come from fat. Talk about lean!

Lamb Dinner for One

1/4 cup water

1/4 cup quick-cooking couscous

2 tablespoons sliced green onion or 1/4 teaspoon onion powder

1/2 teaspoon instant chicken bouillon granules

1 lamb leg sirloin chop, cut 3/4 -inch thick (about 5 ounces) and trimmed of fat

2 tablespoons orange marmalade

2 teaspoons prepared mustard

1/2 of a medium acorn squash or 1 baby golden nugget squash (about 5 ounces)

1/2 teaspoon margarine or butter

In a medium saucepan bring water to boiling. Stir in couscous, green onion or onion powder, and bouillon granules. Spread couscous mixture over the bottom of a greased individual au gratin dish. Place chop in center over couscous. Stir together marmalade and mustard; brush some onto chop.

Halve squash; remove seeds. Cut squash into one-half-inch-thick slices. Place slices in the dish alongside chop; dot with margarine or butter. Bake, covered, in a 350-degree oven for 35 to 40 minutes or until squash is tender and chop is done. Brush with any remaining marmalade mixture before serving.

Serves one. Each serving has 415 calories, 23 grams protein, 67 grams carbohydrate, 7 grams fat, 61 milligrams cholesterol and 386 milligrams sodium.

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