Marinated lamb chops with herbs
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lean lamb rib chops -- | |
| (3-ounce) | ||
| ¼ | cup | Dry red wine |
| 2 | tablespoons | Chopped fresh mint or |
| ½ | teaspoon | Dried mint |
| 2 | tablespoons | Low-sodium soy sauce |
| 1½ | teaspoon | Chopped fresh rosemary or |
| ¼ | teaspoon | Dried rosemary |
| ½ | teaspoon | Coarsely ground pepper |
| 1 | Garlic clove -- crushed | |
| Fresh rosemary sprigs -- | ||
| (optional) | ||
Directions
Trim fat from chops; set chops aside.
Combine wine and next 5 ingredients in a large zip-top heavy-duty plastic bag. Add chops; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove chops from bag, reserving marinade.
Prepare grill or broiler. Place chops on grill rack or broiler pan, and cook 4 minutes on each side or to desired degree of doneness, basting frequently with reserved marinade. Yield: 2 servings (serving size: 2 chops).