Directions:
- For Marinade: Mix jelly and mustard in a saucepan and simmer for 5 minutes so the jelly melts. Stir to blend.
- Remove from the heat and allow to cool completely. Once cooled, put this in a shallow pan and submerge chops in the marinade.
- Place in the refrigerator overnight.
- To Cook: Grill the chops over medium-high heat for 4-5 minutes or until they are to your preferred doneness; turning half way through the cooking time. Baste while grilling.
- Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Add salt and pepper to taste.
- Serve lamb with the garnish sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.47 Kcal (1275 kJ) | ||
| Calories from fat | 153.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.02g | 26% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 486.67mg | 20% | |
| Potassium | 137.9mg | 3% | |
| Total Carbs | 31.27g | 10% | |
| Sugars | 25.53g | 102% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 199.12 Kcal (834 kJ) | ||
| Calories from fat | 100.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 26% | |
|---|---|---|---|
| Cholesterol | 26.6mg | 14% | |
| Sodium | 318.28mg | 20% | |
| Potassium | 90.19mg | 3% | |
| Total Carbs | 20.45g | 10% | |
| Sugars | 16.7g | 102% | |
| Dietary Fiber | 1.13g | 7% | |
| Protein | 1.48g | 5% | |
| Vitamin C | 1.3mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.7mg | 6% | |
| Calcium | 25.4mg | 4% | |
* 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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