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Italian-Style Sausage with Rice
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Mint Marinated Racks of Lamb
Yield: Makes 4 servings
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Lamb
