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Ingredientes
- 16 whl cloves
- 2 x well-trimmed 8-rib racks of lamb abt 1 1/4 lbs ea, and each cut into 4 double chops
- 2/3 c. extra virgin olive oil
- 1/2 c. minced fresh mint leaves
- 1/4 c. white wine vinegar
- 1 Tbsp. whole-grain Dijon mustard
- 2 x plum tomatoes seeded, minced
Direcciones
- Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13- by 9- by 2-inch glass baking dish.
- Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 c. dressing over lamb and turn to coat proportionately; reserve remaining dressing in bowl. Let lamb marinate at room temperature 2 hrs or possibly cover and chill up to 6 hrs, turning lamb occasionally.
- Prepare barbecue (medium-high heat). Mix tomatoes into reserved dressing in bowl. Grill lamb till cooked to desired doneness, turning occasionally, about 10 min for medium-rare. Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 323 | 94% |
| Total Fat 36.57g | 46% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 209mg | 6% |
| Total Carbs 4.3g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.82g | 1% |
| Protein 0.87g | 1% |
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