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Mar 282012
 

Minty Lamb Chops
This is a nice substitute for Easter dinner if you’re not going to cook a large roast of lamb!

 

 

6 loin lamb chops (1-inch thick)
1/2 cup wine vinegar
1/2 tbls apple-mint jelly
1 tbls lemon juice
1 teas grated lemon peel
1/2 teas dry mustard
Salt and pepper to taste

 
Arrange chops in a single layer in a shallow baking dish. Combine the next 6 ingredients in a small saucepan and heat over low heat until the jelly has melted; cool slightly. Pour marinade over the chops, cover and refrigerate for 3-4 hours or overnight. Remove chop from marinade, reserving the marinade; sprinkle with salt and pepper. Grill chops over medium-low heat, basting frequently, until desired doneness and enjoy with some tasty creamed potatoes and some fresh veggies!

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