- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
Ingredients
Method
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.
More lamb chop recipes:
Nutritional facts Per serving: about
- Sodium 216 mg
- Protein 19 g
- Calories 267.0
- Total fat 14 g
- Cholesterol 68 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
%RDI
- Iron 19.0
- Folate 31.0
- Calcium 5.0
- Vitamin A 31.0
- Vitamin C 77.0
