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.
This recipe makes 4 servings
| 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% |
Ingredients
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:
Summer; Main Course; Lamb; Grill/Barbecue; Garlic; Marinating;
Source:
Get Grilling: Summer 2007
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