| 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 igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”