| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bulgarian | Barbecue, Main course, Meat, New | 4 | Servings |
INGREDIENTS
| 150 | Bulgarian country red wine | |
| 45 | Extra virgin olive oil | |
| 2 | Cloves garlic, peeled and | |
| crushed | ||
| 5 | Dried juniper berries | |
| crushed | ||
| 8 | Lamb chops, trimmed of fat | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Mix the marinade ingredients in a large shallow dish or plastic container, then add the lamb, turning the chops to ensure they are well coated in the mixture. Cover with clingfilm or a lid then leave to marinate all day or overnight in the fridge. If convenient, shake the container every now and then, or turn the chops over in the marinade. Lift the chops from the marinade then season and cook them on the barbecue for 10-15 minutes, turning frequently. Serve with olives and charred pepper skewers (see recipe). NOTES : Red wine, fresh rosemary and juniper berries give lamb chops a delicious Mediterranean flavour. For maximum effect, leave them to marinate as long as possible, preferably overnight. Preparation time: 10 minutes Marinating time: overnight Cooking time: 10-15 minutes Recipe by: Safeway Magazine, June 1997 Posted to MC-Recipe Digest V1 #656 by Kerry Erwin <kerry@north.org> on Jul 06, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 695
Calories From Fat: 392
Total Fat: 43.5g
Cholesterol: 196.7mg
Sodium: 545.8mg
Potassium: 1585.8mg
Carbohydrates: 17g
Fiber: 4.4g
Sugar: <1g
Protein: 58.4g