Minted lamb chops
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Lean lamb loin chops, (4 chops) |
| ½ | cup | Burgundy or other dry red wine |
| 1 | teaspoon | Dried whole rosemary, crushed |
| 1 | teaspoon | Dried mint flakes |
| ½ | teaspoon | Bottled minced fresh garlic |
| ¼ | teaspoon | Salt |
| Vegetable cooking spray | ||
| ¼ | cup | Mint jelly |
Directions
Trim fat from chops.
Combine chops and next 4 ingredients in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
Remove chops from bag, reserving marinade. Sprinkle chops with salt.
Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place chops on rack; cover and cook 6 minutes on each side or to desired degree of doneness, basting occasionally with reserved marinade.
Yield: 2 servings (serving size: 2 chops and 2 tablespoons jelly).
Per serving: 704 Calories; 48g Fat (65% calories from fat); 30g Protein; 28g Carbohydrate; 133mg Cholesterol; 384mg Sodium Serving Ideas : Serve with mint jelly.
Recipe by: Cooking Light, May 1994, page 114 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.
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