Marinated Lamb Chops

Name: Marinated Lamb Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 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)

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.

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 thermometer should read 145°; medium, 160°; well-done, 170°).

Nutrition Facts

2 each: 164 calories, 8g fat (3g saturated fat), 68mg cholesterol, 112mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat.

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

Reviews

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toniaddison

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.
linda granados

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
janis120

Apr 20, 2010

wonderful tasting and so light
rachadwick

Apr 20, 2010

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