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Marinated Lamb Chops Recipe

Marinated Lamb Chops Recipe photo by Taste of Home

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These lean little lamb chops from Jill Heatwole of Pittsville, Maryland are packed with the flavors of rosemary, ginger and mustard. Marinating makes them so tender. They're something special for spring.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Marinated Lamb Chops Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 4 Servings

10 10 20

Ingredients

1 small onion, sliced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground ginger
8 lamb loin chops (3 ounces each)

Directions

In a large resealable plastic bag, combine the first 10 ingredients; add lamb chops. Seal bag and turn to coat; refrigerate for several hours or overnight.
Drain and discard marinade and onion. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chops, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.

Nutritional Facts 2 lamb chops equals 164 calories, 8 g fat (3 g saturated fat), 68 mg cholesterol, 112 mg sodium, trace carbohydrate, trace fiber, 21 g protein. Diabetic Exchange: 3 lean meat.

Originally published as Marinated Lamb Chops in Healthy Cooking April/May 2008, p21

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Marinated Lamb Chops

Marinated Lamb Chops

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Reviewed on Apr. 21, 2010 by toniaddison

I have never had lamb before so I decided to try this recipe. It was so easy and fast to cook. My grandkids really liked them and Papa ate 5 chops down to the bone so they must have been good. I did cook them well done and they were still nice and tender.

Reviewed on Apr. 20, 2010 by linda granados

I also use Italian salad dressing ,refrigerate in covered container I do overnight but don't have to I my gosh it's sooo good that way then we barbaque