Serves: 6
Total Calories: 154
Chop the fresh herbs coarsely and add enough olive oil to cover your meat.
Take a rack of lamb and trim into individual chops.
Marinate overnight in the blessing and grill.
In saucepan slowly heat jelly until soft add sugar and vinegar.
Chop mint combine and serve.
This Grilled Lamb and Mint Sauce recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
