Marinated Grilled Lamb Chops the Editors of Publications International, Ltd.
Marinated Grilled Lamb Chops
Makes 4 servings
|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 black pepper|
|Fresh mint leaves for garnish|
- 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.
- 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.
- 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.
- Cut butter log crosswise into 8 (1/2-inch) slices. To serve, top each chop with slice of seasoned butter. Garnish, if desired.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||24 g|
|Total Fat||48 g|
|Calories from Fat||69 %|
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