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Prep 25min
Total25min
Ingredients7
Servings4
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Ingredients
1/3
cup currant jelly
2
tablespoons cider vinegar
2
tablespoons orange juice
2
to 3 teaspoons chopped fresh tarragon or 1/2 to 1 teaspoon dried tarragon leaves
8
lamb loin chops (3/4 to 1 inch thick)
1/2
teaspoon salt
1/2
teaspoon coarsely ground black pepper
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Steps
1
Heat grill. In small saucepan, combine jelly, vinegar, orange juice and tarragon. Cook over medium heat for about 5 minutes or until jelly melts, stirring frequently. Reserve 1/4 cup currant sauce in small bowl. Set remaining sauce aside.
2
When ready to grill, oil grill rack. Sprinkle both sides of lamb chops with salt and pepper. Place chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until of desired doneness, turning once and brushing frequently with reserved 1/4 cup sauce. To serve, spoon remaining currant sauce over lamb chops.
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To broil lamb chops, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing frequently with reserved 1/4 cup sauce.
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Nutrition Facts
Serving Size:1 Serving
Calories
270
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
85mg
28%
Sodium
350mg
15%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
11g
Protein
28g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 1/2 Fruit; 1 1/2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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