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Rocky Mountain Grill

 Rocky Mountain Grill
These flavorful lamb chops simply marinate overnight, then grill up in only 10 minutes or so. The Dijon mustard and cayenne pepper add a delicious zip to this entree, which was shared by the American Lamb Council.
4 ServingsPrep: 5 min. + marinating Grill: 10 min.


  • 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 lamb loin chops (1 pound)


  • In a large resealable plastic bag, combine the first eight
  • ingredients. Remove 3 tablespoons for basting; refrigerate. Add lamb
  • chops to the remaining marinade and turn to coat. Seal and
  • refrigerate overnight.
  • Drain and discard marinade. Grill chops, covered, over medium-hot
  • heat for 4 minutes. Turn; baste with reserved marinade. Grill for 4
  • minutes. Turn and grill 1 minute longer 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: One serving (prepared with salt-free lemon-pepper) equals 233 calories, 86 mg sodium, 78 mg cholesterol, trace carbohydrate, 24 gm protein,

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Rocky Mountain Grill (continued)

Nutritional Facts: 15 gm fat. Diabetic exchanges: 3 1/2 meat, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.