Teriyaki Orange Lamb Chops

Author: Canadian Living

Lamb loin chops are cut across the bone, separating the tenderloin from the loin. They are more tender and are usually cut thicker than the longer rib chops. Both marry nicely with the orange-flavoured teriyaki sauce, which also serves as a glaze when brushed on the chops while they're grilling.

  • Portion size 4 servings

Ingredients

  • 1/3 cup teriyaki sauce
  • 2 tablespoons thawed orange juice
  • 1 tablespoon minced gingerroot
  • 2 teaspoons grated orange rind
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 12 lamb loin chops 3/4 inch thick (2 lb/1 kg total)
  • 2 green onions sliced

Method

In large bowl, combine Teriyaki Sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper. Add lamb, turning to coat. Cover and marinate in refrigerator for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Reserving marinade, place chops on greased grill over medium-high heat; brush with marinade. Close lid and cook for 3 to 5 minutes per side for medium-rare or until desired doneness. Serve sprinkled with green onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 486 mg
  • Protein 24 g
  • Calories 183.0
  • Total fat 7 g
  • Cholesterol 91 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Teriyaki Orange Lamb Chops

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