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Red-and-Ready Spaghetti and Meatballs
Learn how to make this Red-and-Ready Spaghetti and Meatballs recipe.
Marinated Grilled Lamb Chops
Yield: Makes 4 servings
Ingredients:
8
well-trimmed lamb loin chops, 1 inch thick (about 2-1/4 pounds)
3
cloves garlic, minced
2
tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crushed
2
tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3/4
cup dry red wine
1/3
cup butter or margarine, softened
1/4
teaspoon salt
1/4
teaspoon black pepper
Fresh mint leaves for garnish
Preparation:
1.
To marinate, place chops in large resealable food storage bag. Combine garlic, rosemary and chopped mint in small bowl. Combine 1/2 of garlic mixture and wine in glass measuring cup. Pour wine mixture over chops in bag. Close bag securely; turn to coat. Marinate chops in refrigerator at least 2 hours or up to 4 hours, turning occasionally.
2.
Add butter, salt and pepper to remaining garlic mixture; mix well. Spoon onto center of sheet of plastic wrap. Using plastic wrap as a guide, shape butter mixture into 4X1-1/2-inch log. Wrap securely in plastic wrap; refrigerate until ready to serve.
3.
Prepare grill for direct cooking. Drain chops, discarding marinade. Place chops on grid. Grill, on covered grill, over medium coals about 9 minutes or until instant-read thermometer inserted into chops registers 160°F for medium or to desired doneness, turning once.
4.
Cut butter log crosswise into 8 (1/2-inch) slices. To serve, top each chop with slice of seasoned butter. Garnish, if desired.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 375 mg |
| Protein | 47 g |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 206 mg |
| Saturated Fat | 24 g |
| Total Fat | 48 g |
| Calories from Fat | 69 % |
| Calories | 638 |
Dietary Exchange:
| Fat | 6 |
| Meat | 6-1/2 |
This recipe appears in:
Lamb
