Name: Broiled Lamb Chops with Rosemary-Mint Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Minced fresh rosemary or 1/2 dried; 2 lg Garlic; 1 ts Salt; 4 4-ounce Loin lamb chops; 3 tb Mint jelly; 1 ts Ground pepper; 3 tb White wine vinegar; 2 ts olive oil

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INGREDIENTS

1 ts Minced fresh rosemary ; or 1/2 dried
2 lg Garlic
1 ts Salt
4 4-ounce Loin lamb chops
3 tb Mint jelly
1 ts Ground pepper
3 tb White wine vinegar
2 ts olive oil

Servings

INSTRUCTIONS

Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes. Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes. Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over. 2 Servings; Can be doubled. Bon Appetit April 1995 Per serving: 250 Calories (kcal); 9g Total Fat; (30% calories from fat); 1g Protein; 45g Carbohydrate; 0mg Cholesterol; 2134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 3 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Broiled Lamb Chops with Rosemary-Mint Sauce

1 ts Minced fresh rosemary or 1/2 dried
2 lg Garlic 
1 ts Salt 
4 4-ounce Loin lamb chops 
3 tb Mint jelly 
1 ts Ground pepper 
3 tb White wine vinegar 
2 ts olive oil

Chop garlic cloves with salt and pepper on cutting board, then use  flat side of knife blade to mash garlic mixture to paste. Scrape  paste into small bowl; mix in olive oil. Rub garlic paste on both  sides of lamb chops. Let lamb chops stand 10 minutes.    Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine  vinegar and rosemary in small saucepan over high heat until mint  jelly melts and mixture boils. Reduce heat to medium and cook until  sauce thickens to syrup, about 2 minutes.    Preheat broiler. Broil lamb chops until well browned but still pink  inside, about 4 minutes per side. Arrange lamb chops on 2 plates.  Spoon sauce over.    2 Servings; Can be doubled.    Bon Appetit April 1995        Per serving: 250 Calories (kcal); 9g Total Fat; (30% calories from  fat); 1g Protein; 45g Carbohydrate; 0mg Cholesterol; 2134mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  2 Fat; 3 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (553g)
Recipe Makes: 1

Calories: 1312
Calories from Fat: 940 (72%)

Amt Per Serving		% DV

	Total Fat 104.4g	139 %
	Saturated Fat 45g	225 %
	Monounsaturated Fat 43.6g
	Polyunsanturated Fat 8.3g
Cholesterol 322.6mg		99 %
Sodium 270.1mg		9 %
Potassium 1121.9mg		30 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 4.3g
Protein 78.1g		112 %
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.

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Calories per serving: 1312

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