Glazed Lamb Chops with Horseradish Sauce (Saturday)

Makes 4 servings

Lambcup maple chops: syrup 1 ⁄3 1⁄4 cup Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 shallot, minced

1⁄4 teaspoon crushed red pepper

8 lamb loin chops (½ inch thick)

1⁄2 teaspoon coarse salt

1⁄2 teaspoon freshly ground black pepper

Sauce: ½ cup reduced-fat sour cream

2 tablespoons prepared horseradish

2 tablespoons coarsely chopped mint leaves

Prep time: less than 15 minutes; chilling time: up to 8 hours. Cooking time: 10 to 14 minutes; standing time: 5 minutes.

Prepare lamb: In a resealable plastic bag, combine syrup, mustard, vinegar, oil, shallot and red pepper; mix well. Add lamb to marinate. Refrigerate up to 8 hours, turning occasionally.

Remove lamb and discard marinade. Sprinkle chops with salt and pepper; place on rack of broiler pan coated with vegetable oil spray. Broil chops 3 inches from heat 5 to 7 minutes per side or to desired degree of doneness. Remove from broiler, cover with foil and let stand 5 minutes.

Meanwhile, make sauce: Combine sour cream, horseradish and mint leaves. Cover and chill until ready to serve with lamb.

Per serving: 263 calories, 4g carbohydrate, 29g protein, 14g fat (5.4g saturated), 101mg cholesterol, 456mg sodium, no fiber. Calories from fat: 49%.