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Grilled Lamb Chops
Servings: 4
8 lamb loin chops, 1 in. thick (4 oz.
ea.)
3 ripe nectarines, pitted and sliced
1/2 cup California Zinfandel wine
2 -3 teaspoons sugar |
2 tsp. fresh rosemary, chopped or 1/2 teaspoon
dried rosemary, crushed
1 Tbsp. water
2 tsp. cornstarch
3 c. hot cooked rice or rice pilaf (optional) |
Trim chops and sprinkle lightly with salt and pepper,
if desired. Grill over moderate coals for 5 - 6 minutes per side or to
desired doneness. The chops can also be broiled 4 inches from heat for
the same time.
Meanwhile for nectarine sauce, in a medium saucepan combine
sliced nectarines, Zinfandel wine or grape juice, sugar and rosemary. Bring
to boiling; reduce heat. Cover and simmer for 3 minutes. Combine the water
and cornstarch; stir into plum mixture. Cook and stir till thickened and
bubbly. Cook and stir for 2 minutes more. Serve chops with nectarine sauce
and hot rice, if desired.
Nutrition facts per serving: 264 calories, 9 g total fat,
87 mg cholesterol, 78 mg sodium
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