Ingredients
- 4 well-trimmed lamb shoulder arm or blade chops, cut 3/4-in. thick
- Marinade:
- 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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Submitted 6/13/05.
Source: Best Recipes: June '94
Submitted By: Linda Wilson
lwilson@gatecom.com
Lamb Chops with Rosemary Plum Sauce