1 tablespoon olive oil
2 tablespoons fresh lemon juice
½ teaspoon finely grated lemon zest
2 tablespoons chopped fresh oregano or 2 teaspoons dried
6 cloves garlic, minced (about 2 tablespoons)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Eight 4-ounce lamb loin chops, trimmed of all visible fat
Preheat the broiler, grill, or grill pan over medium heat.
In a small bowl, stir together the oil, lemon juice and zest, oregano, garlic, salt and pepper. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so they marinade coats them well. Seal the bag and marinate for 20 minutes to 1 hour at room temperature.
Remove the chops from the marinade and discard the marinade. Grill or broil the chops for 4 to 5 minutes per side for medium rare or to your desired degree of doneness.
Serving Size: 2 Lamb Chops
Per serving: Calories 285; Total Fat 15g (Mono Fat 7g, Poly Fat 1g, Sat Fat 5g); Protein 31g; Carb 3g; Fiber 0g; Cholesterol 95mg; Sodium 240mg
Excellent Source of: Niacin, Phosphorus, Protein, Riboflavin, Vitamin B6, Vitamin B12, Zinc
Good Source of: Copper, Magnesium, Pantothenic Acid, Potassium, Selenium, Thiamin
Copyright 2016 Ellie Krieger All rights reserved
Posted on Tue, July 30, 2013 by Ellie Krieger filed under Meat Main Dishes