Ingredients
- 5 cloves garlic, peeled and sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon dried oregano
- 20 black peppercorns, cracked
- ½ cup olive oil
- 12 rib lamb chops, trimmed of fat
- 1 tablespoon canola oil
- 1 small red onion, peeled and diced
- ½ carrot, peeled and diced
- 2 cloves garlic, peeled and crushed
- ½ Serrano chili, seeded
- ¼ cup red-wine vinegar
- ½ cup ketchup
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon honey
- Nutritional Information
Nutritional analysis per serving (4 servings)
1623 calories; 148 grams fat; 55 grams saturated fat; 0 grams trans fat; 70 grams monounsaturated fat; 13 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 51 grams protein; 259 milligrams cholesterol; 536 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Combine the garlic, herbs, peppercorns and olive oil. Pour over the lamb and refrigerate overnight.
- To make the sauce, heat the canola oil in a medium-size saucepan over medium-high heat. Add the onion, carrot and garlic and saute until softened, about 3 minutes. Add the chili and vinegar and stir 1 minute. Add the ketchup, mustard and honey. Turn the heat to low and simmer 25 minutes. Let cool slightly and puree in a blender. Strain. Thin with a little water, if needed.
- Start a charcoal grill. Wipe the marinade off the lamb and grill the meat until medium rare. About a minute before the lamb is done, brush the lamb on both sides with the sauce. Serve with additional sauce.
Dining and Cooking