Mint Marinated Racks of Lamb
Makes 4 servings
|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|
- 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.
- 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.
|Saturated Fat||11 g|
|Total Fat||31 g|
|Calories from Fat||44 %|
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