Lea And Perrins Lamb Chops

1. Mix together the Lea and Perrins Worcestershire Sauce, sherry and ginger and pour into a large zip-lock bag. Add the lamb chops, seal and toss to coat in the marinade. Refrigerate for 10-15 minutes.

2. Pan fry the lamb chops in olive oil in a hot frying pan till done to your liking. Or grill under a high heat turning once only.

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Nutrient	Quantity
Total fats	4.5 g
Energy	39.78 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0342 g
Calcium, Ca	0.045 mg
Fatty acids, total saturated 22:0	0.0058 g
Tocopherol, beta	0.0049 mg
Fatty acids, total saturated 20:1	0.014 g
Sodium, Na	0.09 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0565 g
Total lipid (fat)	4.5 g
Fatty acids, total saturated 16:0	0.508 g
Choline, total	0.0135 mg
Fatty acids, total saturated 18:0	0.0879 g
Fatty acids, total saturated 18:1 undifferentiated	3.2071 g
Betaine	0.0045 mg
Iron, Fe	0.0252 mg
Tocopherol, gamma	0.0374 mg
Fatty acids, total saturated 18:2 undifferentiated	0.4393 g
Fatty acids, total polyunsaturated	0.4735 g
Fatty acids, total polyunsaturated 17:1	0.0056 g
Phytosterols	9.945 mg
Fatty acids, total saturated 20:0	0.0186 g
Vitamin K (phylloquinone)	2.709 g
Fatty acids, total saturated	0.6214 g
Fatty acids, total monounsaturated	3.2832 g
Fatty acids, total polyunsaturated 17:0	0.001 g
Vitamin E (alpha-tocopherol)	0.6458 mg
Potassium, K	0.045 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 teaspoon	39.78	0	4.5
sherry wine	0.25 cup	0	0	0
gingerroot	1 tablespoon	0	0	0
lamb loin chop	4	0	0	0
lea perrins worcestershire sauce	0.25 cup	0	0	0