Lime Salsa Chops

For flavors of Old Mexico, marinate lamb chops in a mix of jalapeno jelly, honey, lime juice, serrano or jalapeno peppers, and sesame oil. Grill and serve the chops with a sweetened fresh salsa of plum tomatoes, cucumber, green onions, and cilantro.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Marinate: 2 hrs
  • Grill: 8 mins

Lime Salsa Chops

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Directions

  1. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine onion, lime juice, serrano peppers, sesame oil, and cumin seed. Reserve 2 tablespoons of the marinade for salsa. Pour the remaining marinade over chops; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
  2. For salsa, in a medium bowl combine the 2 tablespoons marinade, the tomatoes, cucumber, green onions, cilantro, and honey. Cover and refrigerate until ready to serve.
  3. Drain chops, reserving marinade. Transfer the marinade to a small saucepan. Add the jalapeno jelly to marinade; cook and stir until mixture boils. Set aside.
  4. Grill chops on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chops are slightly pink in center and juices run clear, turning once and brushing occasionally with jelly mixture the last 5 minutes of grilling. (Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat for 6 to 8 minutes, turning once and brushing occasionally with jelly mixture the last 5 minutes of broiling.) Serve the chops with salsa. Makes 6 servings.
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Nutrition Facts (Lime Salsa Chops)

  • Per serving:
  • 211 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 51 mg chol. ,
  • 46 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 17 g pro.
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