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.
