| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
10 |
servings |
INGREDIENTS
| 10 |
|
Lamb rib chops; 1" thick |
| 1 |
tb |
Olive oil |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
INSTRUCTIONS
Place chops on the heated grill. Brush with olive oil. Season with salt and
pepper. For rare chops, cook 3 to 5 minutes per side. Serves 10. Comments:
The key to successful, tender grilling is maintaining the coals at a low,
even temperature. To help control the heat, routinely sprinkle the coals
with saltwater when they become too hot. This cools the flame and helps to
flavor the cooking meat. A mason jar with holes poked through the lid makes
an easy "sprinkler" for the fire.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Sasa Mahr-Batuz
Converted by MM_Buster v2.0n.
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