Teriyaki Orange Lamb Chops
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 183 |
| pro | 24 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | 0 |
| chol | 91 mg |
| sodium | 486 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 16 |
| vit C | 12 |
| folate | 5 |
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.
Ingredients
Preparation
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.
- Keywords : Main Course; Dinner; Lamb; Orange juice; Ginger; Onions;
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