Mint Marinated Racks of Lamb

Mint Marinated Racks of Lamb Photo
Mint Marinated Racks of Lamb

YIELD Makes 4 servings
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INGREDIENTS

2 whole racks (6 ribs each) lamb loin chops (about 3 pounds), well trimmed
1 cup dry red wine
1/2 cup chopped fresh mint leaves
3 cloves garlic, minced
1/4 cup Dijon mustard
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves, crushed
2/3 cup dry bread crumbs

PREPARATION:

  1. Place lamb in large resealable food storage bag. Combine wine, 1/2 cup mint and garlic in small bowl. Pour over lamb chops. Seal bag tightly; turn to coat. Marinate in refrigerator at least 2 hours or up to 4 hours, turning occasionally.
  2. Prepare grill. Drain lamb, discarding marinade. Pat lamb dry with paper towels. Place lamb in shallow glass dish or on cutting board. Combine mustard and 2 tablespoons mint in small bowl; spread over meaty side of lamb. Pat bread crumbs evenly over mustard mixture. Place lamb, crumb side down, on grid. Grill, covered, over medium coals 10 minutes. Carefully turn; continue to grill, covered, 20 to 22 minutes for medium or to desired doneness. Place lamb on carving board. Slice between ribs into individual chops.
This recipe appears in: Lamb
NUTRITIONAL INFORMATION:
Sodium 419 mg
Protein 60 g
Fiber 1 g
Carbohydrate 17 g
Cholesterol 190 mg
Saturated Fat 11 g
Total Fat 31 g
Calories from Fat 44 %
Calories 638
DIETARY EXCHANGE:
Fat 4
Meat 8

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