Walnut Oil-Marinated Lamb Chops Walnut Oil-Marinated Lamb Chops

Author: Canadian Living

Walnut oil vinaigrette performs double duty as both a marinade and salad dressing. Walnut oil is intense, so by using half vegetable oil, the dressing is more subtle.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2005


Walnut Oil Dressing:


Walnut Oil Dressing: In measuring cup, whisk together vegetable oil, walnut oil, vinegar, garlic, rosemary, mustard, salt and pepper; pour half into bowl.

Add lamb chops, turning to coat; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 6 hours.) Stir parsley into remaining dressing.

Discarding marinade, place lamb chops on foil-lined rimmed baking sheet; broil, turning once, until browned, about 10 minutes.

Salad: Meanwhile, in bowl, toss greens and onion with reserved dressing; sprinkle with walnuts. Serve with chops.

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

  • Sodium 188 mg
  • Protein 26 g
  • Calories 372.0
  • Total fat 28 g
  • Cholesterol 91 mg
  • Saturated fat 5 g
  • Total carbohydrate 5 g


  • Iron 20.0
  • Folate 27.0
  • Calcium 6.0
  • Vitamin A 13.0
  • Vitamin C 18.0
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Walnut Oil-Marinated Lamb Chops