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Ingredientes
- 2 tbsp. dry rosemary, crushed in mortar
- 1 tbsp. dry sage
- 1 teaspoon dry basil
- 1/4 teaspoon freshly grnd black pepper
- 2 lg. cloves garlic, crushed
- 1 tbsp. extra virgin olive oil
- 1 tbsp. peanut oil
- 4 baby lamb chops
Direcciones
- Mix rosemary, sage, basil, pepper and garlic with oils to create a thick (but not dry) paste. Rub paste thoroughly into all sides of lamb chops. Cover, and allow to rest in refrigerator at least one hour (preferably longer).
- Grill chops on barbecue grill till rare/medium rare; herb coating should be slightly charred. Serves 2. This recipe is also good for veal chops.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 41g | |
| Calories 276 | |
| Calories from Fat 250 | 91% |
| Total Fat 28.31g | 35% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 114mg | 3% |
| Total Carbs 7.53g | 2% |
| Dietary Fiber 3.9g | 13% |
| Sugars 0.09g | 0% |
| Protein 0.94g | 2% |
