spacer
Minted Lamb Chops
2 lb. lean lamb loin chops (4 chops)
1 cup Burgundy or other dry red wine
2 tsp. dried whole rosemary, crushed
2 tsp. dried mint flakes		 1 tsp. bottled minced fresh garlic
1/2 tsp. salt
Vegetable cooking spray
1/2 cup mint jelly

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. Serve with mint jelly

Yield: 2 servings (serving size: 2 chops and 2 tablespoons jelly).

click here to go back

 spacer