Mustard Lamb Chops

1. Clean lambchops of excess fat.

2. Cut lambchops in halfs.

3. Wash in running tap water and keep aside to drain excess water.

4. Put Garlic, Chillies in small blender and crush (not too fine).

5. Empty garlic and chillies in mixing bowl.

6. Add crush pepper, mix herbs, salt and both oil.

7. Mix well.

8. Take each lambchop on a board and baste both sides.

9. Baste all lambchops.

10. Put in refrigrator for atleast 2 hours(best if marinated overnight).

11. Heat your BBQ and cook lamchops to your liking.

12. Serve with your favorite salad and garlic bread.

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Nutrient	Quantity
Total fats	700.0053 g
Protein	0.0267 g
Carbohydrates	0.144 g
Energy	6188.6208 kCal
Fatty acids, total saturated 18:3 undifferentiated	63.9592 g
Water	2.9145 g
Aspartic acid	0.0065 g
Calcium, Ca	0.3104 mg
Lutein + zeaxanthin	10.5852 g
Fiber, total dietary	0.0528 g
Fatty acids, total saturated 22:0	2.31 g
Carotene, beta	6.4567 g
Niacin	0.0149 mg
Vitamin A, RAE	0.5588 g
Fatty acids, total trans-polyenoic	2.555 g
Arginine	0.0008 g
Riboflavin	0.0009 mg
Tocopherol, beta	0.07 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	63.959 g
Fatty acids, total saturated 20:1	9.219 g
Glutamic acid	0.006 g
Stigmasterol	21 mg
Sodium, Na	0.0931 mg
Fatty acids, total saturated 16:1 undifferentiated	1.498 g
Total lipid (fat)	700.0053 g
Manganese, Mn	0.0038 mg
Fructose	0.0348 g
Proline	0.0007 g
Fatty acids, total saturated 16:0	30.0876 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	130.48 g
Sucrose	0.0034 g
Choline, total	1.5707 mg
Fatty acids, total polyunsaturated 18:1 t	0.21 g
Sugars, total	0.0745 g
Serine	0.0017 g
Fatty acids, total saturated 18:0	14.6092 g
Vitamin B-6	0.007 mg
Ash	0.0133 g
Tocotrienol, delta	0.07 mg
Fatty acids, total saturated 18:1 undifferentiated	432.2082 g
Pantothenic acid	0.0031 mg
Phenylalanine	0.0029 g
Beta-sitosterol	2891 mg
Copper, Cu	0.002 mg
Betaine	0.0031 mg
Thiamin	0.0018 mg
Methionine	0.0002 g
Iron, Fe	0.0106 mg
Carbohydrate, by difference	0.144 g
Phosphorus, P	0.6208 mg
Folate, total	0.3104 g
Fatty acids, total polyunsaturated 18:2 t,t	2.555 g
Tocopherol, gamma	191.38 mg
Alanine	0.0011 g
Valine	0.0011 g
Fatty acids, total saturated 18:2 undifferentiated	133.0367 g
Glycine	0.0009 g
Carotene, alpha	0.6519 g
Glucose (dextrose)	0.036 g
Zinc, Zn	0.004 mg
Isoleucine	0.0007 g
Tocopherol, delta	6.93 mg
Fatty acids, total polyunsaturated	196.9959 g
Leucine	0.0011 g
Tocotrienol, alpha	0.21 mg
Vitamin A, IU	11.4854 IU
Folate, DFE	0.3104 g
Tryptophan	0.0004 g
Vitamin C, total ascorbic acid	2.4958 mg
Phytosterols	0.2794 mg
Fatty acids, total polyunsaturated 18:1 c	431.998 g
Fatty acids, total saturated 20:0	4.55 g
Campesterol	1687 mg
Tyrosine	0.0004 g
Vitamin K (phylloquinone)	499.3297 g
Fatty acids, total saturated	51.5568 g
Histidine	0.0003 g
Fatty acids, total monounsaturated	442.9322 g
Threonine	0.0011 g
Folate, food	0.3104 g
Cryptoxanthin, beta	0.2173 g
Vitamin E (alpha-tocopherol)	122.2315 mg
Fatty acids, total trans	2.765 g
Fatty acids, total trans-monoenoic	0.21 g
Magnesium, Mg	0.3104 mg
Lysine	0.0012 g
Potassium, K	5.4323 mg
Cystine	0.0004 g
Fluoride, F	0.0621 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Pepper	1 teaspoon	0.6208	0.144	0.0053
canola oil	50	6188	0	700
bulb garlic	2	0	0	0
herb	1 teaspoon	0	0	0
lamb chop	1.5 1/2	0	0	0
english mustard	4 tablespoons	0	0	0
virgin olive oil	50 ml	0	0	0
chilies	6 chilies	0	0	0