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Minted Lamb Chops (2)

Source of Recipe

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Minted Lamb Chops (2)

Cooking Light - Karen A. Levin,
Not yet rated.
Grill
2 servings (serving size: 2 chops and 2 tablespoons jelly)

Ingredients:
4 (4-ounce) lean lamb loin chops
1/2 cup Burgundy or other dry red wine
1 teaspoon dried whole rosemary, crushed
1 teaspoon dried mint flakes
1/2 teaspoon bottled minced fresh garlic

1/4 teaspoon salt
Vegetable cooking spray
1/4 cup mint jelly

Preparation:
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.

One serving equals: Calories 363 (Calories from fat 25 %); Fat 10.2 g (Satfat 3.5 g, Monofat 4.2 g, Polyfat 0.6 g); Protein 30.2 g; Carbohydrate 28.2 g; Fiber 0.3 g; Cholesterol 95 mg; Sodium 405 mg