Herb-Marinated Lamb Chops
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Lamb chops are small, so count on two per person. Keep a few packages in the freezer for fast-fix summer suppers.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 282 |
| pro | 24 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 1 g |
| fibre | trace |
| chol | 91 mg |
| sodium | 332 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 16% |
| vit C | 2% |
Suggested Recipes
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8 lamb loin chops
1/4 cup (50 mL) extra-virgin olive oil
1 tbsp (15 mL) each chopped fresh rosemary and oregano (or 1 tsp/5 mL each dried)
1 bay leaf
1 clove garlic, minced
1 tsp (5 mL) grated lemon rind
1/2 tsp (2 mL) cracked black peppercorns
1/2 tsp (2 mL) salt
Preparation:
Trim fat from lamb chops. In shallow bowl, combine oil, rosemary, oregano, bay leaf, garlic, lemon rind, pepper and salt ; add chops, turning to coat. Cover and marinate in refrigerator for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
Place chops on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning once, until medium-rare, about 8 minutes.
Place chops on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning once, until medium-rare, about 8 minutes.
Tags:
Source
Get Grilling: Summer 2007
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