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Grilled Lamb Chops
Makes 4 servings
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Ingredients
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8
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(1-inch-thick) American lamb loin chops (about 4 ounces each)
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3
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ripe nectarines, pitted and sliced
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1/2
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cup California Zinfandel wine or white grape juice
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2
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to 3 teaspoons sugar
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2
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teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1
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tablespoon water
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2
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teaspoons cornstarch
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3
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cups hot cooked rice or rice pilaf (optional)
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Preparation Time
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10 minutes
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Cooking Time
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10 to 15 minutes
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Trim lamb and sprinkle lightly with salt and pepper, if desired. Grill over moderate coals 5 to 6 minutes per side or to desired doneness. (Lamb can also be broiled 4 inches from heat for same time.)
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Meanwhile, in medium saucepan combine nectarines, wine, sugar and rosemary. Bring to a boil; reduce heat. Cover and simmer 3 minutes. Combine water and cornstarch; stir into nectarine mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Serve lamb with nectarine sauce and hot rice, if desired.
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© American Lamb Board
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Nutrients per Serving
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Calories
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264
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Total Fat
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9 g
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Cholesterol
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87 mg
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Sodium
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78 mg
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