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Ingredientes
- 2 Tbsp. currant jam or possibly jelly
- 2 Tbsp. ketchup
- 2 Tbsp. soy sauce
- 2 Tbsp. brown sugar or possibly honey
- 1 Tbsp. dry mustard
- 2 tsp Worcestershire sauce
- 12 x lamb loin chops - (abt 3 lbs) cut 1" thick, and trimmed
- 6 slc pineapple, abt 1/2" thick
Direcciones
- In a small bowl combine currant jam, ketchup, soy sauce, brown sugar, mustard, and Worcestershire sauce. Place lamb chops in large resealable plastic bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for 15 min.
- Remove lamb from marinade; throw away marinade. Place lamb and pineapple slices in center of cooking grate. Grill pineapple for 5 to 7 min or possibly till grill marks appear, turning once halfway through grilling time. Grill lamb chops 7 to 9 min for rare (140 degrees), 10 to 13 min for medium (160 degrees), or possibly 14 to 17 min for medium-well (170 degrees), turning once halfway through grilling time. Serve lamb chops with grilled pineapple rings.
- This recipe yields 6 servings.
- Wine Recommendation: Want to blow your taste buds away Try a Shiraz bursting with black cherry and ripe tannins. 'Nough said.
- Beer Recommendation: Okay, if you insist on beer, make it a stout. A full-flavored one like Cooper's Extra from South Australia is a natural match.
- Comments: If there's one thing Australians understand, it's how to make great lamb chops.
- This recipe lets you in on the secret.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 6 servings | |
| Calories 68 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 407mg | 17% |
| Potassium 107mg | 3% |
| Total Carbs 16.88g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 13.34g | 9% |
| Protein 0.79g | 1% |
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