Ingredients

6 scallions
2 tablespoons sesame seeds
1/4 cup low-sodium soy sauce
2 tablespoons cider vinegar
2 tablespoons honey
1 small garlic clove, minced
3/4 teaspoon ground ginger
8 bone-in loin lamb chops (4 ounces each), well trimmed
8 ounces cellophane noodles
4 medium carrots
1 red bell pepper, seeded
1 cup drained whole baby corn
1 1/2 teaspoons cornstarch

Directions

Cut 2 scallions into thin slices and cut remaining scallions into 2-inch pieces. Toast sesame seeds in small nonstick skillet over medium-high heat, stirring constantly, about 3 minutes. Remove from heat. Stir in soy sauce, vinegar, honey, garlic, ginger and thinly sliced scallions.

Roll narrow tail end of lamb chops into medallions and secure with toothpicks. Put chops in baking dish and pour in soy mixture. Cover and refrigerate 1 to 2 hours, turning occasionally.

Cook noodles according to package directions. Drain.

Cut carrots and peppers into 2 1/2-inch lengths. Stack carrot slices and cut into matchsticks. Blanch carrots and pepper in boiling water to cover, 3 minutes. Add remaining scallions and corn. Blanch until vegetables are crisp-tender, about 2 minutes longer. Drain and toss with noodles.

Preheat broiler. Remove chops from marinade; pour marinade into small saucepan. Broil chops 6 inches from heat until done to taste, 4 minutes on each side for medium. Transfer to platter, remove toothpicks and keep warm.

Bring marinade to boil over medium-high heat. Cook, stirring, about 2 minutes. Dissolve cornstarch in 1/3 cup cold water and whisk into marinade. Boil over medium-high heat, whisking until sauce thickens, about 2 minutes. Toss half of sauce with noodle mixture and drizzle remaining half over chops.

Makes 4 servings.

Nutrition information per serving: 390 cal., 8 g total fat (3 g saturated), 90 mg chol., 615 mg sodium, 52 g carbo., 6 g dietary fiber, 27 g pro.