Fingerling potatoes average only 1 to 2 inches in diameter and come in interesting colors like purple and red -- making them a visually appealing side for this succulent lamb dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
40 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve any large potatoes to make potatoes of similar size. In a small saucepan, cook potatoes in a small amount of lightly salted boiling water for 10 to 13 minutes or just until tender. Drain well and set aside. Meanwhile, in a small bowl, combine ginger, tarragon and 1/8 teaspoon pepper; set aside.

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  • Trim fat from chops; sprinkle with salt and 1/8 teaspoon pepper. Heat a large skillet heat oil over medium heat. Add chops and potatoes to skillet. Cook for 9 to 11 minutes or until chops are medium doneness (160 degrees F), turning chops once halfway through cooking time and turning potatoes occasionally to brown evenly. Remove chops and potatoes from skillet; cover with foil and keep warm.

  • Remove skillet from heat. Drain off fat. For sauce, carefully pour wine into skillet; return to heat and stir to scrape up any browned bits. Add ginger mixture. Simmer and stir about 2 minutes or until liquid is reduced by half. Stir in mustard. Return to a simmer.

  • Place chops and potatoes on 2 warm serving plates and top with the sauce.

Nutrition Facts

276 calories; protein 21.5g 43% DV; carbohydrates 11.7g 4% DV; exchange other carbs 1; dietary fiber 1.1g 5% DV; sugars 1.3g; fat 12.9g 20% DV; saturated fat 3.6g 18% DV; cholesterol 63.6mg 21% DV; vitamin a iu 3.3IU; vitamin c 9.5mg 16% DV; folate 20.6mcg 5% DV; calcium 28.5mg 3% DV; iron 2.7mg 15% DV; magnesium 38.8mg 14% DV; potassium 553.1mg 16% DV; sodium 416.9mg 17% DV.