Recipe - Grilled Lamb Chops With A Green Peppercorn Lemon And Rosem

MARINADE
3 Shallots; chopped
3 Cloves garlic chopped
1 tablespoon Chopped fresh ginger
2 tablespoon Rice vinegar
1 Lemon; juice of
1 Orange; zest of
1 teaspoon Orange juice concentrate
One half cup Maple syrup
One fourth cup Olive oil
One fourth teaspoon Chopped cilantro
One half teaspoon Chopped basil
1 teaspoon Cracked black pepper

TO ASSEMBLE
2 teaspoon Olive oil
8 Lamb chops or 4; ( 6 ounce )
chops (
; 3 ounce )
Salt to taste

For marinade, place shallots, garlic, ginger, vinegar, lemon, zest, and
concentrate. Mix well. Add syrup and olive oil and again mix. Season with
herbs and pepper.

Place the lamb chops in the marinade and let sit for about 13 hours. Oil
and heat the grill. Remove the lamb chops from the marinade. Make sure to
let the chops drain a bit before you grill so that the marinade with not
cause the grill to flair up. You can brush the chops with the leftover
marinade while grilling. For the smaller chops gill about 34 minutes on
each side for medium rare to medium doneness. Depending on the thickness
grill the 6 ounce chops for about the same time.

Serve warm with oven roasted potatoes and grilled vegetables.

Converted by MC_Buster.

Per serving: 270 Calories (kcal); 16g Total Fat; (50% calories from fat);
1g Protein; 34g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; One half Vegetable; One half Fruit; 3 Fat; 2 Other
Carbohydrates

Converted by MM_Buster v2.0n.