These tender lamb chops treat your taste buds with just the right amount of enhancing flavors.

Broiled Rosemary Lamb Chop

* 5 oz. lean lamb chop
* 1/2 tsp. dried rosemary
* 1/4 tsp. garlic powder
* 1/2 tbsp. fresh lemon juice

Directions:

Preheat broiler. Rinse and pat dry chop. Season lamb with rosemary and garlic powder on both sides; sprinkle with lemon juice. Broil chop about 4-5 minutes per side until done to desired level of doneness. Serve.

Parsley Red Potatoes

* 2 small potatoes, red, flesh and skin
* 2 tbsp. fresh parsley
* 1/4 tsp. garlic powder
* 1/2 tbsp. fresh lemon juice
* 2/3 tbsp. olive oil

Directions:

Scrub potato well; do not peel. Cut into quarters and boil for 8-10 minutes, or until you can pierce with a fork. Rinse and chop fresh parsley. Toss potatoes with parsley, garlic powder, lemon juice and olive oil and serve.

Balsamic Asparagus Salad

1 cup cooked asparagus
6 cherry tomatoes
2 tsp. balsamic vinegar

Nutrition Facts per serving: Calories 687.7; Calories from Fat 172.8 kilocalories; Total Fat 19.4 grams; Saturated Fat 4.6 grams; Cholesterol 93.6 milligrams; Sodium 159.2 milligrams; Total Carbohydrate 92.2 grams; Net Carbohydrate 76.8 grams; Dietary Fiber 15.4 grams; Sugars 23.9 grams; Protein 43.2 grams

This healthy recipe came from eDiets Heart Smart Plan.