Recipe for Lamb Chops with Mustard-Mint Glaze and Barly Pilaf From Lhj 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
BARLEY PILAF ----------------
2 cup Chicken broth
1 cup Quick-cooking barley, or bulgur wheat
1 med Zucchini, diced
1 med Yellow squash, diced
1 tbl Butter or margarine
1/4 tsp Freshly ground pepper
8 x Rib or loin lamb chops, well trimmed of fat
Salt and freshly ground pepper
1/4 cup Apple jelly
1/4 cup Chopped fresh mint
2 tbl Dijon mustard
Instructions:
Instructions: 1. Heat broiler.

2. Make Barley Pilaf: Bring chicken broth to boil in medium saucepan. Stir in barley; cover and cook over medium-high heat 5 minutes. Stir in zucchini and yellow squash and cook 5 minutes more. Add butter and pepper; continue cooking, uncovered, until liquid is absorbed, about 2 minutes.

3. Meanwhile, sprinkle both sides of chops with salt and pepper. Broil on rack in broiler pan 4 inches from heat source, 3 to 4 minutes per side for medium-rare. While chops are broiling, combine apple jelly, mint and mustard in small bowl. Spread over top of chops and broil 1 minute more.

Serve with Barley Pilaf and radishes.

Notes: A glaze of fresh mint and mustard gives lamb chops a French accent.

The chops pair well with the pilaf-a perfect way to make your family love eating grains and veggies.

Total prep/

Cooking Time: 15 minutes Degree of difficulty: Easy

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