Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 loin or rib lamb chops, 1-inch thick (about 1 pound)
- Salt
- Ground black pepper
- 1/4 cup chutney
- 1/2 teaspoon lemon juice
- 1/2 teaspoon prepared brown mustard
- 1/2 teaspoon horseradish
- 1/4 cup finely chopped green pepper
- 1 cup hot cooked rice
- =
Directions
Sprinkle chops with salt and pepper. Combine chutney, lemon juice, mustard and horseradish. Preheat broiler or toaster oven. Broil chops 4 inches from heat, about 8 minutes per side. After broiling first side, turn over and spoon 1 tablespoon chutney mixture on each chop. Broil chops until done. Mix remaining chutney mixture and green pepper into rice. Heat through. Serve chops with beds of fluffy rice mixture.