Title: Minted Lamb Chops
Categories: Meats
Yield: 2 Servings

16 oz Lean lamb loin chops, (4
-chops)
1/2 c Burgundy or other dry red
-wine
1 ts Dried whole rosemary,
-crushed
1 ts Dried mint flakes
1/2 ts Bottled minced fresh garlic
1/4 ts Salt
Vegetable cooking spray
1/4 c 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.
Yield: 2 servings (serving size: 2 chops and 2 tablespoons jelly).

Per serving: 704 Calories; 48g Fat (65% calories from fat); 30g Protein;
28g Carbohydrate; 133mg Cholesterol; 384mg Sodium

Serving Ideas : Serve with mint jelly.

Recipe by: Cooking Light, May 1994, page 114

Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.