| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Lamb, Main dish, Smoked, South afric | 4 | Servings |
INGREDIENTS
| 4 | Lamb chops | |
| Salt and pepper | ||
| Fresh mint, chopped | ||
| 1 | pn | Rosemary |
| 100 | Methylated spirits | |
| 200 | g | Butter |
| 20 | g | Parsley, chopped |
| 15 | g | Chives, chopped |
| 5 | g | Tarragon |
| 5 | g | Rosemary |
| 5 | g | Basil |
| 5 | g | Oregano |
| 1/2 | t | English mustard |
| Salt and pepper |
INSTRUCTIONS
Season the chops with the salt, pepper and rosemary. Seal the chops in a pan of hot oil. Place a sheet of tin foil on the grid, just enough to accommodate the chops. Place a layer of chopped mint on the foil then place the chops on top and then another layer of mint on top of the chops. Smoke for about 4 minutes and then finish cooking in oven. Serve with herb butter. Butter must be at room temperature so as not to bring the temperature of the chops down Posted to bbq-digest by "Fergy" <circlef@zebra.net> on Nov 6, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 683
Calories From Fat: 553
Total Fat: 62.3g
Cholesterol: 205.8mg
Sodium: 98.9mg
Potassium: 609.1mg
Carbohydrates: 3g
Fiber: 1.6g
Sugar: <1g
Protein: 28.8g