Return to Healthy Meat Recipes

 

Elaine's Bacon-Wrapped Lamb Chops

5 star rating
 

Submitted by: romraidr

 

Photo by: romraidr

Lamb chop ends are wrapped in bacon and cooked with green onions, yellow & green beans, and carrots, and served with brown rice and a balsamic vinegar reduction.
 

Ingredients

  • 6 to 8 small lamb chop ends
  • Bacon
  • 2 tbsp olive or canola oil
  • 4 green onions, French cut
  • 1 garlic clove, finely chopped
  • Fresh French cut yellow and green beans
  • Fresh carrots
  • 1 cup brown rice
  • 3 tbsp soy sauce
  • Balsamic Vinegar Reduction:
  • 5 tbsp (1/3 cup) balsamic vinegar
  • Juice of 1 lemon
  • 2 tsp sugar

Save Recipe

Interact

 
Method

Wrap a slice of bacon around each chop, securing with toothpicks. In a skillet, add oil. Place green onions in skillet and allow to caramelize. Remove onions and set aside. Add garlic, beans, carrots and chops. Cook over low to medium heat until chops are done and bacon is crisp. Meanwhile, cook brown rice with soy sauce in water, and drain. Balsamic Vinegar Reduction: In a small saucepan, combine balsamic vinegar, lemon juice, and sugar; reduce to 1/2 the original quantity. When ready to serve, plate as follows: place a bed of rice, add chops, drizzle with balsamic reduction, then sprinkle lemon zest on top. Add vegetables around meat and rice; drizzle a little balsamic reduction around plate. Garnish with some lemon zest.

 

Notes: Lamb end chops are small in size, but big in flavor. The bacon also adds to the flavor of this dish, and helps retain the moistness of the meat. The balsamic vinegar reduction adds zing. The veggies are freshly picked from my garden.

 

Number of Servings: 6

 

Submitted by: romraidr ()

Comment
 
 

Advertisement