2 pcs. lamb chops
¼ tsp. salt & pepper (combined)
½ tsp. rosemary leaves
1 tbsp. garlic, chopped
1 tbsp. oil
1 tbsp. mint jelly
1 portion rice pilaf
1 portion potato wedges
1 pc. corn on the cob
1 portion corn salsa
1 portion coleslaw
30 gms. onion-mushroom gravy
½ tsp. parsley, chopped
Marinate lamb chops in salt and pepper, rosemary and oil for at least 2 hours.
Grill according to preference: well done (8 minutes on both sides), medium (7 minutes on both sides), medium (6 minutes on both sides), medium rare (5 minutes on both sides), rare (4 minutes on both sides).
Place the lamb chop(s) on a serving plate with 2 sides dishes (e.g. rice pilaf and corn; coleslaw or potato wedges).
Spoon mint jelly over the chops and pour gravy over it.
Garnish with parsley; serve hot.