Herb-Marinated Lamb Chops

Author: Canadian Living

Lamb chops are small, so count on two per person. Keep a few packages in the freezer for fast-fix summer suppers.

  • Portion size 4 servings
  • Credits : Get Grilling: Summer 2007

Ingredients

  • 8 lamb loin chops
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1 bay leaf
  • 1 clove garlic minced
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon cracked black peppercorns
  • 1/2 teaspoon salt

Method

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.

Nutritional facts Per serving: about

  • Sodium 332 mg
  • Protein 24 g
  • Calories 282.0
  • Total fat 20 g
  • Cholesterol 91 mg
  • Saturated fat 5 g
  • Total carbohydrate 1 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Herb-Marinated Lamb Chops

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