Back to Marinated Lamb Chops

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Marinated Lamb Chops Recipe

Marinated Lamb Chops Recipe

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.
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings

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

  • 1. 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.
  • 2. Drain and discard marinade and onion. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • 3. 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 each: 164 calories, 8g fat (3g saturated fat), 68mg cholesterol, 112mg sodium, trace carbohydrate (trace sugars, trace fiber), 21g protein Diabetic Exchanges:3 lean meat

Reviews for Marinated Lamb Chops

Sort By :
MY REVIEW
Reviewed Apr. 21, 2010

"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."

MY REVIEW
Reviewed Apr. 20, 2010

"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"

MY REVIEW
Reviewed Apr. 20, 2010

"wonderful tasting and so light"

MY REVIEW
Reviewed Apr. 20, 2010

"I have made this recipe a lot. It is easy and is good when you have company. Very tasty and tender."

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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