Directions:
- In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cut each potato into 16 wedges. Divide potatoes and peppers between two pieces of heavy-duty foil (about 18 in. squares). Top each with 1/2 cup sauce; set remaining sauce aside. seal foil tightly. Grill vegetable packets and lamb chops, covered, over medium-hot heat for 5 minutes. Turn chops; baste with remaining sauce. Grill 5 minutes longer. Turn and baste again. Grill for 2 minutes or until a meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with vegetables. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1274.87 Kcal (5338 kJ) | ||
| Calories from fat | 459.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.08g | 79% | |
|---|---|---|---|
| Cholesterol | 258.55mg | 86% | |
| Sodium | 1478.73mg | 62% | |
| Potassium | 1742.25mg | 37% | |
| Total Carbs | 133.59g | 45% | |
| Sugars | 88.85g | 355% | |
| Dietary Fiber | 8.92g | 36% | |
| Protein | 67.64g | 135% | |
| Vitamin C | 110.3mg | 184% | |
| Vitamin A | 2mg | 65% | |
| Iron | 9.6mg | 54% | |
| Calcium | 138.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 160.65 Kcal (673 kJ) | ||
| Calories from fat | 57.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 79% | |
|---|---|---|---|
| Cholesterol | 32.58mg | 86% | |
| Sodium | 186.34mg | 62% | |
| Potassium | 219.55mg | 37% | |
| Total Carbs | 16.83g | 45% | |
| Sugars | 11.2g | 355% | |
| Dietary Fiber | 1.12g | 36% | |
| Protein | 8.52g | 135% | |
| Vitamin C | 13.9mg | 184% | |
| Vitamin A | 0.2mg | 65% | |
| Iron | 1.2mg | 54% | |
| Calcium | 17.5mg | 14% | |
* 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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