Lamb Chops with Kumquat Relish, Carrot-Yam Puree and Chayote Recipe

16.8g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:Mexican
Cook Time: 40 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

44.2g

Protein

35.6g

Fat

5.7g

Fiber

586.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 each
1 1/3 tbsp chopped
0 1/2 tsp
1 wedge yields
1 2/3 tbsp
0 1/2 tsp
0 3/4 cup, cubes
3 medium
3 tbsp
0 1/4 tsp
24 oz
2 chayote (5-3/4")
0 1/2 cup
0 1/2 cup
2 tablespoon

DIRECTIONS

Kumquats are similar to oranges, although they are much smaller and tarter. Sometimes called pear squash, chayote can be eaten raw or cooked. Peel the chayote then shred, you will need 2 cups. Be sure to use true yams, not sweet potatoes, in this dish.

To prepare the relish, finely slice the kumquats, finely chop the yellow onion, mince the ginger and blend together in a small bowl with the vinegar, 1 tsp lemon juice and salt. Let sit for one hour before serving at room temperature.
Steam the yams and carrots together for about 30 minutes, until fork tender. Remove from heat. While still hot, add the butter and mash with a potato masher, adding cayenne and salt to taste. Cover and keep warm.
Heat a grill or broiler.
To prepare the slaw, toss together julienned chayote, chopped cilantro, lemon juice, oil and salt to taste. Let sit for 10 minutes before serving.
Season the chops with salt and pepper. Grill the lamb to mid-rare or desired temperature, 8-10 minutes for medium rare, turning after 4-5 minutes.
To serve: divide the carrot-yam purée among four plates. Slice each two-bone portion of lamb in half and fan out over purée. Arrange chayote slaw beside the lamb and spoon the kumquat relish over the lamb.

This recipe was created for Atkins by chef Ian Clark.

Cooking Tip

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