| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Caprial1 |
4 |
Servings |
INGREDIENTS
| 3 |
|
Shallots, chopped |
| 3 |
|
Cloves garlic chopped |
| 1 |
T |
Chopped fresh ginger |
| 2 |
T |
Rice vinegar |
| 1 |
|
Lemon, juice of |
| 1 |
|
Orange, zest of |
| 1 |
t |
Orange juice concentrate |
| 1/2 |
c |
Maple syrup |
| 1/4 |
c |
Olive oil |
| 1/4 |
t |
Chopped cilantro |
| 1/2 |
t |
Chopped basil |
| 1 |
t |
Cracked black pepper |
| 2 |
t |
Olive oil |
| 8 |
|
Lamb chops or 4, 6 ounce |
|
|
chops |
|
|
3 ounce |
|
|
Salt to taste |
INSTRUCTIONS
For marinade, place shallots, garlic, ginger, vinegar, lemon, zest,
and concentrate. Mix well. Add syrup and olive oil and again mix.
Season with herbs and pepper. Place the lamb chops in the marinade and
let sit for about 1-3 hours. Oil and heat the grill. Remove the lamb
chops from the marinade. Make sure to let the chops drain a bit before
you grill so that the marinade with not cause the grill to flair up.
You can brush the chops with the leftover marinade while grilling. For
the smaller chops gill about 3-4 minutes on each side for medium rare
to medium doneness. Depending on the thickness grill the 6 ounce chops
for about the same time. Serve warm with oven roasted potatoes and
grilled vegetables. Converted by MC_Buster. Per serving: 270 Calories
(kcal); 16g Total Fat; (50% calories from fat); 1g Protein; 34g
Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 2 Other
Carbohydrates Converted by MM_Buster v2.0n.
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