How to Cook Gluten-Free Lamb Chops with Tiered Topping
If you’ve always broiled lamb chops before, you’re in for a real treat with this gluten-free baked version of a favorite. This relatively easy-to-assemble entrée is impressive — people can’t get enough of tiered.
Preparation time: 15 minutes
Cooking time: 42 minutes
Yield: 6 servings
1 tablespoon minced garlic
3 tablespoons minced fresh mint (leaves only)
1/4 cup minced fresh parsley
2 tablespoons soy sauce
2 tablespoons plus 2 tablespoons butter, softened
Six 4-ounce loin lamb chops
6 thick lemon slices, seeds removed
6 large, firm white mushroom caps
1/8 teaspoon salt
1/4 teaspoon pepper
6 tablespoons shredded mozzarella cheese
Preheat the oven to 350 degrees. Line an 8-x-11-inch baking dish with foil, leaving enough overhang to cover the pan after it’s filled.
In a small bowl, use a fork to mash together the garlic, mint, parsley, soy sauce, and 2 tablespoons of the butter.
Place the lamb chops in the lined baking dish.
Cover the tops of the chops with the herb mixture, dividing the mixture evenly. If any herb sauce remains in the bowl, drizzle it over the chops.
Lay 1 lemon slice on top of each chop.
Melt the remaining 2 tablespoons of butter; roll the mushroom caps in butter to coat. Set one cap on top of each lamb chop.
Sprinkle the chops with salt and pepper.
Seal the foil. Bake the chops at 350 degrees for 40 minutes.
Remove the chops from the oven and turn on the broiler. Fold back the foil. Sprinkle the cheese on top of the chops. Broil for 2 minutes or until the cheese has melted.
Per serving: Calories: 308; Total fat: 28g; Saturated fat: 13g; Cholesterol: 75mg; Sodium: 530mg; Carbohydrates: 5g; Fiber: 1g; Sugar: 2g; Protein: 15g.