Try this Balsamic Vinegar-Marinated Lamb Chops recipe, or contribute your own.
Suggest a better descriptionTrim lamb chops well and place in a large ziplock bag or bowl. Whisk next 5 ingredients separately and pour them over chops. Shake or stir to coat well. Seal bag, squeezing out as much air as possible; tightly cover if in bowl. Marinate chops in refrigerator for at least 8 hours or overnight, turning bag several times. Remove from refrigerator, drain and RESERVE marinade. Grill chops over gas or charcoal grill, about 5 minutes per side, until medium-rare. Brush at least once with reserved marinade. Transfer chops to a serving platter and serve immediately. Top each chop with a dollop of compound pimiento butter. Compound pimiento butter: Whirl all three ingredients in blender or food processor until pimiento is minced and butter is orange-colored. Pack into a small bowl and chill until ready to use. Submitted By RICHARD DOUVILLE On 05-26-95 Posted to MM-Recipes Digest V3 #240 Date: Mon, 02 Sep 96 19:58:46 -0300 From: "Patricia Lange"
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 8 | ||
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Calories: 855 | ||
Calories from Fat: 665 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.9g | 99 % | |
Saturated Fat 36.8g | 184 % | |
Monounsaturated Fat 26.9g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 221.9mg | 68 % | |
Sodium 300.9mg | 10 % | |
Potassium 616mg | 16 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.6g | ||
Protein 39.4g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 855
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