Directions:
- Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13x9x2-inch glass baking dish. Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl. Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally.
- Prepare barbecue (medium-high heat). Mix tomatoes into reserved dressing in bowl. Grill lamb until cooked to desired doneness, turning occasionally, about 10 minutes for medium-rare. Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 702.12 Kcal (2940 kJ) | ||
| Calories from fat | 505.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.16g | 86% | |
|---|---|---|---|
| Cholesterol | 130.05mg | 43% | |
| Sodium | 170.51mg | 7% | |
| Potassium | 247.87mg | 5% | |
| Total Carbs | 4.35g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 40.47g | 81% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 179.1mg | 995% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 271.7 Kcal (1138 kJ) | ||
| Calories from fat | 195.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.73g | 86% | |
|---|---|---|---|
| Cholesterol | 50.32mg | 43% | |
| Sodium | 65.98mg | 7% | |
| Potassium | 95.92mg | 5% | |
| Total Carbs | 1.68g | 1% | |
| Sugars | 0.36g | 4% | |
| Dietary Fiber | 1.31g | 14% | |
| Protein | 15.66g | 81% | |
| Vitamin C | 5.2mg | 22% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 69.3mg | 995% | |
| Calcium | 30.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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