Minted lamb chops

Yield: 2 Servings

Measure 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
\N \N Vegetable cooking spray
¼ cup Mint jelly

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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