A quick blanching in boiling water mellows the garlic slightly.<\/p>\n
Yield:\u00a0 6 servings<\/p>\n
7 points<\/p>\n
2 garlic cloves, peeled
1\/2 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil, divided
1 1\/2 tablespoons coarsely chopped shallots
1 teaspoon fresh oregano leaves
1 1\/2 teaspoons sherry vinegar
1 1\/2 teaspoons fresh lemon juice
Dash of crushed red pepper
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
3 medium yellow squash, cut lengthwise into 1\/4-inch-thick slices (about 3\/4 pound)
3 medium zucchini, cut crosswise into 1\/4-inch-thick slices (about 3\/4 pound)
6 (5-ounce) lamb loin chops, trimmed (about 1 inch thick)
Cooking spray<\/p>\n
1. Bring 2 cups water to a boil in a small saucepan. Add garlic to pan; reduce heat, and simmer 3 minutes. Remove garlic from water; cool. Coarsely chop garlic.<\/p>\n
2. Place garlic, 1\/2 cup parsley, 2 tablespoons oil, shallots, and next 4 ingredients (through red pepper) in a food processor; process 1 minute or until almost smooth. Add 1\/4 teaspoon salt and 1\/4 teaspoon black pepper; pulse 2 times.<\/p>\n
3. Preheat oven to 450\u00b0.<\/p>\n
4. Preheat grill to medium-high heat.<\/p>\n
5. Combine squash, zucchini, and remaining 1 tablespoon oil in a bowl; toss well. Arrange squash and zucchini in a single layer on a baking sheet. Sprinkle with 1\/4 teaspoon salt and 1\/4 teaspoon black pepper. Bake at 450\u00b0 for 16 minutes or until tender, turning after 8 minutes.<\/p>\n
6. Lightly coat lamb with cooking spray. Sprinkle with remaining 1\/2 teaspoon salt and 1\/2 teaspoon black pepper. Place lamb on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Divide squash and zucchini evenly among 6 plates. Top each serving with 1 lamb chop and 1 1\/2 teaspoons parsley puree.<\/p>\n
CALORIES 288 ; FAT 15.5g (sat 4.4g,mono 8.4g,poly 1.5g); CHOLESTEROL 90mg; CALCIUM 47mg; CARBOHYDRATE 5.8g; SODIUM 466mg; PROTEIN 30.9g; FIBER 2.1g; IRON 3.5mg<\/p>\n","protected":false},"excerpt":{"rendered":"
A quick blanching in boiling water mellows the garlic slightly. Yield:\u00a0 6 servings 7 points 2 garlic cloves, peeled1\/2 cup fresh flat-leaf parsley leaves3 tablespoons extra-virgin olive oil, divided1 1\/2 tablespoons coarsely chopped shallots1 teaspoon fresh oregano leaves1 1\/2 teaspoons sherry vinegar1 1\/2 teaspoons fresh lemon juiceDash of crushed red pepper1 teaspoon salt, divided1 teaspoon … <\/p>\n