Broiled Lamb Chops with Rosemary-Mint Sauce
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can be doubled
- 1 teaspoon salt
- 2 teaspoons olive oil
- 2 large garlic cloves
- 1 teaspoon ground pepper
- 3 tablespoons white wine vinegar
- 4 4-ounce loin lamb chops
- 3 tablespoons mint jelly
- 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
- Carbohydrate 23 g(8%)
- Cholesterol 172 mg(57%)
- Fat 83 g(127%)
- Fiber 1 g(3%)
- Protein 34 g(67%)
- Saturated Fat 35 g(175%)
- Sodium 675 mg(28%)
- Calories 982
Preparation 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.
Preparation 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.
