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Grilled Lamb Chops with Spinach Lentil Salad

WW Healthy Grilled Lamb Loin Chops with Spinach Lentil Salad - 4.5 SmartPoints

Housewives of Frederick County
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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 324 kcal

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 T. lemon juice, I used bottled
  • - 2 t. olive oil
  • - 1/2 t. salt
  • - 1/4 t. black pepper
  • - 1 lb. boneless lean lamb loin, trimmed and cut into 1-inch chunks
  • - 3/4 t. dried oregano
  • - 12 cherry tomatoes
  • - 2 cups lightly packed coarsely chopped spinach, I used the bagged spinach leaves
  • - 1 small orange bell pepper, chopped (I couldn't find orange, so I used yellow)
  • - 1/2 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
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