Barbequed Lamb Chops
Using a sharp knife, cut a few slits into a lamb chop, thinly slice half a clove of garlic and poke into the slits. Spread 1 tsp mint jelly or mint sauce over the chop, repeat with enough lamb chops for everyone. Cover and chill until you are ready to cook. Throw a few rosemary stalks, if you have them, onto the barbeque and sit the chops on top of the herbs. Cook the lamb to your liking – the chops should only take a few minutes on each side. Serve with extra mint jelly or mint sauce and a fresh salad.
Per serving: 210 kcal, 13.5g fat, 6.2g saturated fat, 7.3g sugars, 0.1g salt.
Source: The Co-operative instore magazine.