Grilled Lamb Chops with Fresh Nactarine Sauce
Preparation Time: 10 minutes
Cooking Time: 10 to 15 minutes
Servings: 4
• 8 Cedar Springs American lamb loin chops, 1-inch thick (about 4 ounces each)
• 3 ripe nectarines, pitted and sliced
• 1/2 cup California Zinfandel wine or white grape juice
• 2 -3 teaspoons sugar
• 2 teaspoons fresh rosemary, chopped or 1/2 teaspoon dried rosemary, crushed
• 1 tablespoon water
• 2 teaspoons cornstarch
• 3 cups hot cooked rice or rice pilaf (optional)
Directions
Trim chops and sprinkle lightly with salt and pepper, if desired. Grill over moderate coals for 5 - 6 minutes per side or to desired doneness. The chops can also be broiled 4 inches from heat for the same time.
Meanwhile for nectarine sauce, in a medium saucepan combine sliced nectarines, Zinfandel wine or grape juice, sugar and rosemary. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Combine the water and cornstarch; stir into plum mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve chops with nectarine sauce and hot rice, if desired.
Nutrition facts per serving: 264 calories, 9 g total fat, 87 mg cholesterol, 78 mg sodium
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