| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | April 1995 | 1 | servings | |
INGREDIENTS
| 2 | lg | Garlic cloves |
| 1 | ts | Salt |
| 1 | ts | Ground pepper |
| 2 | ts | Olive oil |
| 4 | Loin lamb chops; (4-ounce) | |
| 3 | tb | Mint jelly |
| 3 | tb | White wine vinegar |
| 1 | ts | Minced fresh rosemary or 1/2 teaspoon |
| ; dried |
INSTRUCTIONS
Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes. Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes. Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over. 2 Servings; Can be doubled. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 250 Calories (kcal); 9g Total Fat; (30% calories from fat); 1g Protein; 45g Carbohydrate; 0mg Cholesterol; 2134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 3 Other Carbohydrates Converted by MM_Buster v2.0n.
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