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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 12.9 g total fat; 3.6 g saturated fat; 64 mg cholesterol; 417 mg sodium. 553 mg potassium; 11.7 g carbohydrates; 1.1 g fiber; 1 g sugar; 21.5 g protein; 3 IU vitamin a iu; 10 mg vitamin c; 21 mcg folate; 29 mg calcium; 3 mg iron; 39 mg magnesium;