WW Healthy Grilled Lamb Loin Chops with Spinach Lentil Salad - 4.5 SmartPoints
Lamb loin chops cut into bite size pieces and grilled on skewers. Served over top of a deliciously fresh spinach lentil salad. 4.5 SmartPoints per serving.
Ingredients
- 4 cups Water
- 1 cup Red Lentils, picked over, rinsed, and drained (Wegmans was out of the dry lentils, so I used canned)
- 2 tbsp Lemon Juice, I used bottled
- 2 tsp Olive Oil
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 lb Boneless Lean Lamb Loin, trimmed and cut into 1-inch chunks
- ¾ tsp Dried Oregano
- 12 Cherry Tomatoes
- 2 cups Lightly Packed, Coarsely Chopped Spinach, I used the bagged spinach leaves
- 1 Orange Bell Pepper, small, chopped (I couldn't find orange, so I used yellow)
- ½ Small, Red Onion, thinly sliced
Instructions
- Combine water and lentils in large saucepan; bring to boil. Reduce heat and simmer, covered, until lentils are tender, about 15 minutes; drain. (Since I used canned lentils, I skipped this step)
- Meanwhile, to make dressing, whisk together lemon juice, oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in large bowl.
- Spray broiler rack with nonstick spray. Preheat broiler.
- Toss together lamb, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper in large bowl to coat evenly. Thread lamb and tomatoes evenly onto 4 (12-inch) metal skewers. Broil 5 inches from heat, turning, until lamb is cooked through and tomatoes are softened, about 8 minutes (mine took a total of about 20 minutes to completely cook due to the fact that the lamb chunks were larger in size).
- Add lentils, spinach, bell pepper, and onion to dressing; toss until mixed well. Spoon lentil salad onto platter and top with kebabs.
Notes
4.5 WW SmartPoints