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Spicy Barbecued Lamb Chops Recipe
|Dry red wine||2⁄3 Cup (10.67 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Ground cumin||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Cumin seed||2 Teaspoon|
|Onion||1⁄4 Cup (4 tbs), finley chopped|
|Lamb shoulder chops||2 , cut about 3/4 inch thick|
Calories 814 Calories from Fat 529
% Daily Value*
Total Fat 59 g91%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 274.6 mg11.4%
Total Carbohydrates 16 g5.3%
Dietary Fiber 1.3 g5.2%
Sugars 1.9 g
Protein 34 g67.3%
Vitamin A 1.3% Vitamin C 5.7%
Calcium 7.9% Iron 22.7%
*Based on a 2000 Calorie diet
Turn lamb chops in marinade to moisten all sides, then arrange in a single layer.
Cover and refrigerate for at least 4 hours or until next day, turning chops over in marinade occasionally, if possible.
To barbecue, remove chops from marinade and drain; reserve marinade.
Place chops on a grill about 6 inches above a bed of hot-glowing coals.
Cook, turning occasionally and basting often with marinade, until meat is done to your liking (about 15 minutes total for medium-well).