| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves |
| 1/3 |
c |
Olive oil |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon rind |
| 2/3 |
c |
Chopped fresh mint |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Ground black pepper |
| 8 |
|
Lamb rib or loin chops (2 1/2 lbs.) |
INSTRUCTIONS
(Redbook)
Crush 1 clove of garlic in garlic press, and combine with oil, lemon juice,
rind, mint, sugar, salt, pepper. Place 1/3 cup in a food storage bag; set
aside remaining sauce. Crush remaining clove then add to bag, then add lamb
chops. Coat the chops with mixture and marinate 30 minutes.
Broil or grill chops 4" from heat 5 minutes per side medium; serve with
remaining sauce. Serves: 4 Posted to JEWISH-FOOD digest V97 #236 by Sara
Sutherland <msuther@gte.net> on Aug 21, 1997
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