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Spring’s Bounty Lamb and Asparagus Salad Dinner

1 12-ounce lean lamb loin, deboned

2 Tbsp Dijon mustard

1 bunch fresh thyme, chopped

Freshly ground pepper

1/2 cup fresh breadcrumbs

8 ounces white asparagus, blanched and cut into slices about 3 inches long and 1/8 inch thick

1 pound green asparagus, blanched and cut into slices about 3 inches long and 1/8 inch thick

1 red onion, peeled and thinly sliced

1/2 large English cucumber, seeded and sliced

3 Roma tomatoes, seeded and sliced

3 white button mushrooms, sliced

1/2 tsp truffle oil

2 Tbsp rice wine vinegar

2 heads radicchio, cored and leaves separated

4 hard boiled eggs

Chopped fresh chives, for garnish

Lemon zest and 2 tsp small capers, for garnish

back home

Preheat oven to 425 degrees. Heat a nonstick skillet over medium heat and sear the lamb on all sides until slightly browned. Remove from pan and being careful not to touch meat while it’s too hot, smear lamb with mustard. Sprinkle with thyme and pepper and roll in breadcrumbs. Shake lamb to remove excess breadcrumbs. Put lamb in a baking dish and roast about 15 minutes, until 135 degrees in the middle for medium rare.

Remove from oven and let rest 5 minutes before slicing. To make the salad, combine the white and green asparagus, onion, cucumber, tomatoes, and mushrooms in a large bowl, tossing to mix. Add vinegar and truffle oil and toss again. Remove yolks from two of the hard boiled eggs and discard. Chop all the eggs. To serve, set some radicchio leaves on each plate to form a small cup, and spoon in some salad. Sprinkle with lemon zest and chopped eggs, and garnish with chives and 1/2 teaspoon capers. Serve alongside 3 ounces of lamb per person. Serves 4.

Nutrition Info: Total # Serv. 4, Cals 278, Total Fat 7g, Sat Fat 2.3g, Chol 155mg, Sodium 472mg, Fiber 6g, Carbs 25g, Pro 31g