Minted Lamb Chops Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Lean lamb loin chops,, 4 chops
1/2 cup: Burgundy or other dry red wine,
1 tsp: Dried whole rosemary, crushed
1 tsp: Dried mint flakes,
1/2 tsp: Bottled minced fresh garlic,
1/4 tsp: Salt,
Vegetable cooking spray,
1/4 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@digex.net on Jan 28, 1997.
Source from luhu.jp
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@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
Meats