Minted Lamb Chops



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

Recipe from

Cooking Light

Nutritional 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


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


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.

Karen A. Levin,

Cooking Light

May 1994
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