| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Meats |
2 |
Servings |
INGREDIENTS
| 4 |
|
Lean lamb rib chops |
|
|
3-ounce |
| 1/4 |
c |
Dry red wine |
| 2 |
T |
Chopped fresh mint or |
| 1/2 |
t |
Dried mint |
| 2 |
T |
Low-sodium soy sauce |
| 1 1/2 |
t |
Chopped fresh rosemary or |
| 1/4 |
t |
Dried rosemary |
| 1/2 |
t |
Coarsely ground pepper |
| 1 |
|
Garlic clove, crushed |
|
|
Fresh rosemary sprigs |
|
|
optional |
INSTRUCTIONS
Trim fat from chops; set chops aside. Combine wine and next 5
ingredients in a large zip-top heavy-duty plastic bag. Add chops; seal
bag, and marinate in refrigerator 8 hours, turning bag occasionally.
Remove chops from bag, reserving marinade. Prepare grill or broiler.
Place chops on grill rack or broiler pan, and cook 4 minutes on each
side or to desired degree of doneness, basting frequently with
reserved marinade. Yield: 2 servings (serving size: 2 chops).
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