Grilled Lemon Honey Lamb Chops
Servings: 4
Ingredients:
Grilled Lemon Honey Lamb Chops
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 267 |
| pro | 19 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 68 mg |
| sodium | 216 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 31% |
| vit C | 77% |
| folate | 31% |
-
3 tbsp (50 mL) liquid honey
2 tsp (10 mL) grated lemon rind
3 tbsp (50 mL) lemon juice
3 tbsp (50 mL) vegetable oil
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
2 tsp (10 mL) dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
8 lamb loin chops (about 1 lb/750 g total)
4 cups (1 L) baby spinach leaves
Half sweet orange or red pepper, sliced
Quarter red onion, thinly sliced
4 lemon wedges
Preparation:
In large bowl, whisk together honey, lemon rind and juice, oil, thyme, mustard, garlic, salt and pepper; remove 1/4 cup (50 mL) of the dressing and set aside.
Add chops to bowl, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes.
In salad bowl, toss spinach, orange pepper and red onion with reserved dressing. Divide among plates; top with lamb chops. Serve with lemon wedges.
Add chops to bowl, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes.
In salad bowl, toss spinach, orange pepper and red onion with reserved dressing. Divide among plates; top with lamb chops. Serve with lemon wedges.
Source
Canadian Living Magazine: June 2007
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