Barbequed Lamb Chops
Using a sharp knife,
cut a few slits into a lamb chop, thinly slice half a clove of garlic and poke
into the slits. Spread 1 tsp mint jelly
or mint sauce over the chop, repeat with enough lamb chops for everyone. Cover and chill until you are ready to
cook. Throw a few rosemary stalks, if
you have them, onto the barbeque and sit the chops on top of the herbs. Cook the lamb to your liking – the chops
should only take a few minutes on each side.
Serve with extra mint jelly or mint sauce and a fresh salad.
Per serving: 210 kcal,
13.5g fat, 6.2g saturated fat, 7.3g sugars, 0.1g salt.
Source: The
Co-operative instore magazine.
Just the job for the beautiful weather we have at the moment.
ReplyDeleteAnother idea is to spread the chops with mustard, dip into brown sugar then BBQ. Gives the chops a lovely savoury crust. Yum
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