Rubbed Sage Lamb Chops Recipe
Rubbed Sage Lamb Chops Recipe photo by Taste of Home

Rubbed Sage Lamb Chops Recipe

Publisher Photo
Rubbed sage adds wonderful seasoning to the lamb loin chops, that also get a little kick from cayenne pepper.
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 2 servings

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)

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Rocky Mountain Grill in The Taste of Home Cookbook 2006, p232

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.

This recipe pairs well with a medium red wine.

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