Rubbed Sage Lamb Chops Recipe

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

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

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 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 each: 305 calories, 20g fat (4g saturated fat), 90mg cholesterol, 189mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 29g protein.

  • 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)
  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 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

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