Barbecued Lamb Chops
Taste of Home
At Eastertime and for other holidays, I often get requests for this lamb dish. The moist and tender chops aren't difficult to make, but they taste special. Even people who say they don't like lamb enjoy it prepared this way.
SERVINGS: 9
CATEGORY: Low Carb
METHOD: Grill (gas or charcoal)
TIME: Prep: 5 min. + marinating Grill: 10 min.
Ingredients:
- 2 to 3 cups olive oil
- 1/4 cup chopped garlic
- 4 teaspoons salt
- 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt-free garlic and herb seasoning
- 1 teaspoon pepper
- 18 lamb rib chops (1 inch thick and 4 ounces each)
Directions:
In a large resealable plastic bag, combine the oil, garlic and seasonings; add lamb chops. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
Drain and discard marinade. Grill the chops, uncovered, over medium heat for 5-9 minutes on each side or until meat reaches desired doneness (160° for medium-well, 170° for well-done). Yield: 9 servings.