Instructions: ABOUT 35 MINUTES BEFORE SERVING

In pie plate, mix garlic, vinegar, rosemary, mustard, pepper and 1/2 teaspoon salt. Add lamb chops, turning to coat with marinade; set aside, turning lamb chops occasionally.

Peel and cut each potato into 6 chunks. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork tender; drain.

Preheat broiler. With potato masher, mash potatoes with milk, butter, parsley, and 1/2 teaspoon salt until blended. Keep warm. Place lamb chops in broiling pan; brush with some marinade. With broiling pan at closest position to source of heat, broil lamb chops 4 minutes. Turn chops over; brush with remaining marinade and broil 5 minutes longer for medium-rare or until of desired doneness.

To serve, arrange lamb chops and mashed potatoes on 2 dinner plates. Serve with tossed salad if desired.

Fat: 27 g

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