Rubbed Sage Lamb Chops Recipe

Rubbed Sage Lamb Chops Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Rubbed sage adds wonderful seasoning to the lamb loin chops, that also get a little kick from cayenne pepper.

This recipe is:

Quick

[X]

Rate Rubbed Sage Lamb Chops Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rubbed Sage Lamb Chops Recipe

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

Yield: 2 Servings

10 10 20

Ingredients

2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons canola oil
1-1/2 teaspoons rubbed sage
1 teaspoon grated onion
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon Dijon mustard
1/8 to 1/4 teaspoon cayenne pepper
4 bone-in lamb loin chops (1 inch thick and 4 ounces each)

Directions

In a small bowl, combine the water, vinegar, oil and seasonings. Pour 1/4 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. 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 4 minutes on each side, basting occasionally with reserved marinade.
Grill 1-2 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.

Nutritional Facts 2 lamb chops equals 305 calories, 20 g fat (4 g saturated fat), 90 mg cholesterol, 189 mg sodium, 1 g carbohydrate, trace fiber, 29 g protein.

Originally published as Rocky Mountain Grill in The Taste of Home Cookbook , p232