Lamb chops are ideal finger food because they come with their very own built-in handles! Frozen frenched lamb racks are readily available. Or ask your butcher to french them, meaning to cut away the meat at the ends of bones to expose them. Serve with a small bowl of sea salt for sprinkling.
- Portion size 18 servings
- Credits : Canadian Living Magazine: January 2007
Ingredients
Marinade:
Method
Marinade: In glass baking dish, whisk together oil, rosemary, lemon rind and juice, garlic and pepper. Add lamb chops, turning to coat. Cover and refrigerate for 2 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)Sprinkle chops with salt ; arrange on broiler pan or foil-lined rimmed baking sheet. Broil, 6 inches (15 cm) from heat and turning once, until medium-rare, 6 to 8 minutes, or until desired doneness.
Nutritional facts Per piece: about
- Sodium 62 mg
- Protein 6 g
- Calories 105.0
- Total fat 9 g
- Cholesterol 24 mg
- Saturated fat 3 g
- Total carbohydrate trace
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 1.0
- Vitamin C 2.0
