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
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
- Calcium 2.0
- Vitamin C 2.0
