| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 2 | Servings | |
INGREDIENTS
| 16 | oz | Lean lamb loin chops, (4 chops) |
| 1/2 | c | Burgundy or other dry red wine |
| 1 | ts | Dried whole rosemary, crushed |
| 1 | ts | Dried mint flakes |
| 1/2 | ts | Bottled minced fresh garlic |
| 1/4 | ts | Salt |
| Vegetable cooking spray | ||
| 1/4 | c | Mint jelly |
INSTRUCTIONS
Trim fat from chops. Combine chops and next 4 ingredients in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Remove chops from bag, reserving marinade. Sprinkle chops with salt. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place chops on rack; cover and cook 6 minutes on each side or to desired degree of doneness, basting occasionally with reserved marinade. Yield: 2 servings (serving size: 2 chops and 2 tablespoons jelly). Per serving: 704 Calories; 48g Fat (65% calories from fat); 30g Protein; 28g Carbohydrate; 133mg Cholesterol; 384mg Sodium Serving Ideas : Serve with mint jelly. Recipe by: Cooking Light, May 1994, page 114 Posted to MC-Recipe Digest V1 #394 by [email protected] on Jan 28, 1997.
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