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Ingredientes
- 3/4 c. Balsamic vinegar
- 6 Tbsp. Extra virgin olive oil
- 3 Tbsp. Fresh lemon juice
- 3 Tbsp. Chopped fresh rosemary or possibly 3 tsp. dry
- 6 x Garlic cloves, chopped
- 1 tsp Grnd black pepper
- 12 x 1-inch-thick loin lamb chops, fat trimmed
- 1 1/2 c. Mesquite wood chips, soaked in cool water 1 hour, (optional)
Direcciones
- Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with extra virgin olive oil which has been mixed with fresh herbs. Grill alongside the lamb till golden brown, about 2 min per side. Serve raspberries and cream with cookies for dessert.
- Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and chill 4 hrs, turning lamb chops occasionally.
- Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 min per side for medium-rare.
- Transfer to platter and serve.
- 4 Servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 345g | |
| Calories 957 | |
| Calories from Fat 730 | 76% |
| Total Fat 82.65g | 103% |
| Saturated Fat 11.95g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 55mg | 2% |
| Potassium 456mg | 13% |
| Total Carbs 49.4g | 13% |
| Dietary Fiber 5.3g | 18% |
| Sugars 29.86g | 20% |
| Protein 2.82g | 5% |
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