Italian-style lamb chops
by Carole Van Brocklin
source: Sunset Magazine
Serves 4.
Ingredients:
8 lamb rib chops (about 2 lb. total), cut 1 inch thick
1 cup dry red wine
1/4 cup chopped onion
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon sugar
2 teaspoons each dried oregano leaves and dried thyme leaves
3 tablespoons finely chopped parsley (Italian, if available)
Directions:
Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally.
Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6 inches from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8 to 10 minutes. Transfer chops to a warm platter; sprinkle with parsley.
Per serving: 207 cal.; 21 g protein; 9.5 g fat (3.4 g sat.); 3.9 g carbo.; 451 mg sodium; 66 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
by Carole Van Brocklin
source: Sunset Magazine
Serves 4.
Ingredients:
8 lamb rib chops (about 2 lb. total), cut 1 inch thick
1 cup dry red wine
1/4 cup chopped onion
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon sugar
2 teaspoons each dried oregano leaves and dried thyme leaves
3 tablespoons finely chopped parsley (Italian, if available)
Directions:
Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally.
Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6 inches from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8 to 10 minutes. Transfer chops to a warm platter; sprinkle with parsley.
Per serving: 207 cal.; 21 g protein; 9.5 g fat (3.4 g sat.); 3.9 g carbo.; 451 mg sodium; 66 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
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