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Minted Lamb Chops

Yield 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

Nutrition Information

  • calories 363
  • caloriesfromfat 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
  • iron 2.5 mg
  • sodium 405 mg
  • calcium 41 mg

How to Make It

  1. 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.

  2. 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.