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Minted Lamb Chops Recipe
|Lamb cutlets/Lamb chops||1 Pound, trimmed off excess fat (500 Grams)|
|Chopped mint||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Garlic paste||2 Teaspoon|
|Ginger paste||1 Teaspoon|
Serving size: Complete recipe
Calories 1619 Calories from Fat 1282
% Daily Value*
Total Fat 144 g220.9%
Saturated Fat 47.2 g236.2%
Trans Fat 0 g
Cholesterol 7.8 mg2.6%
Sodium 2586.1 mg107.8%
Total Carbohydrates 20 g6.6%
Dietary Fiber 2.6 g10.4%
Sugars 6 g
Protein 66 g131.1%
Vitamin A 27.1% Vitamin C 22.9%
Calcium 17.9% Iron 17.7%
*Based on a 2000 Calorie diet
Drain and pat dry on a kitchen towel.
Pound only the meat on the chops, hitting carefully with a meat mallet or a rolling pin (belan), taking care not to hit on the bones, to flatten and break the tissues to make it tender.
Mix all ingredients of the marinade in a wide dish.
Add the lamb and turn to coat well.
Cover and refrigerate for at least 4 hours, or overnight.
Oil the barbecue plate/rack.
Preheat barbecue to medium heat.
Add cornstarch to the meat and mix well.
Cook the meat on the lightly oiled barbecue on medium heat for 10 minutes on each side, brushing once inbetween with melted butter.
Cook until tender.