| 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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