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Lamb Chops with Rosemary Plum Sauce Recipe | |
Beef | |
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Ingredients:
4 well-trimmed lamb shoulder arm or blade chops, cut 3/4-in. thickMarinade: 1/2 cup plum preserves 2 Tbsps. white wine vinegar 2 Tbsps. Worcestershire sauce 1 Tbsp. fresh rosemary, snipped, OR 1 tsp. dried rosemary leaves, crushed 2 cloves garlic, crushed 1 tsp. pepper 1/2 tsp. salt
Directions:
Combine marinade ingredients. Cover and refrigerate 1/3 cup marinade for brushing on lamb chops during grilling. Place chops in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator for 6-8 hours or overnight, if desired, turning occasionally. Remove chops from marinade; discard marinade. Place chops on grid over medium coals. Grill 12-14 minutes for rare to medium doneness, turning once. Brush both sides of chops with reserved marinade during last 5 minutes of grilling. Makes 4 servings each with 253 calories, 8 g fat and 78 mg cholesterol.
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