Directions:
- Place chops in a zip-top bag. Whisk together vinegar, 2 teaspoons oil, and mint. Pour over lamb, seal bag, and rub marinade around. Chill 20 minutes.
- In a 2-quart saucepan with a lid, bring the broth to a boil. Add bulgur, carrot, and salt, simmer 7 minutes. Remove from heat and let stand, covered, 10 minutes. Chop parsley and mix with lemon juice and remaining oil. Stir the parsley mixture into bulgur, fluff with a fork. Set aside.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb to pan, discarding marinade. Cook 2–3 minutes per side. Sprinkle lamb evenly with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2238.21 Kcal (9371 kJ) | ||
| Calories from fat | 1145.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 127.32g | 196% | |
|---|---|---|---|
| Cholesterol | 275.56mg | 92% | |
| Sodium | 3052.57mg | 127% | |
| Potassium | 3102.68mg | 66% | |
| Total Carbs | 180.39g | 60% | |
| Sugars | 9.59g | 38% | |
| Dietary Fiber | 51.64g | 207% | |
| Protein | 90.66g | 181% | |
| Vitamin C | 111mg | 185% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 107mg | 594% | |
| Calcium | 401.2mg | 40% | |
| Amount Per 100 g | |||
| Calories | 193.59 Kcal (811 kJ) | ||
| Calories from fat | 99.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.01g | 196% | |
|---|---|---|---|
| Cholesterol | 23.83mg | 92% | |
| Sodium | 264.02mg | 127% | |
| Potassium | 268.36mg | 66% | |
| Total Carbs | 15.6g | 60% | |
| Sugars | 0.83g | 38% | |
| Dietary Fiber | 4.47g | 207% | |
| Protein | 7.84g | 181% | |
| Vitamin C | 9.6mg | 185% | |
| Vitamin A | 0.1mg | 49% | |
| Iron | 9.3mg | 594% | |
| Calcium | 34.7mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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