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Nutrition Facts

Serving Size 1 (118g)

Recipe makes 4 servings

Calories 360
Calories from Fat 288 (80%)
Amount Per Serving %DV
Total Fat 32.1g 49%
Saturated Fat 12.1g 60%
Monounsaturated Fat 15.3g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 70mg 23%
Sodium 635mg 26%
Potassium 230mg 6%
Total Carbohydrate 1.9g 0%
Dietary Fiber 0.1g 0%
Sugars 0.4g
Protein 15.7g 31%

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Easter Lamb Chops

HeatherFeather

Grilled Rosemary Lamb Chops

Recipe #114602 | 12 min | 5 min prep | add private note
*****Sandy

By: *****Sandy
Mar 29, 2005

Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm, lamb. My husband who loathes sheep is now ready to raise some so that we can have this recipe more often. Easy. Yummy. Lamby.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Mix ingredients except for lamb in a bowl.
  2. 2
    Place the chops in a container to marinate. I use a zip lock bag.
  3. 3
    Pour ingredients over chops, making sure both sides are well covered.
  4. 4
    Let marinate overnight. The longer the better, but give them at least one hour.
  5. 5
    Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
  6. 6
    Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.

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Featured Reviews for This Recipe

From: mom-of-4

On Nov 5, 2008

This was absolutely delicious! I, like one of the other raters of this recipe, was in a rush and only marinated the chops for an hour. It was still so perfect! The lemon gave it a little tang, and the other flavors blended so beautifully. This is definitely one of my favorite recipes now!!

0 people found this review helpful

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    From: KateL

    On May 11, 2008

    4 Stars, gilded the lily per my dinner guests, although I thought the lamb chops tasted great. This should be great for venison steaks.

    1 person found this review helpful

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    From: Bergy

    On Nov 4, 2005

    Delicious - I pan fried my chops and cut the recipe to 2 chops, marinated them for 6 hours. I used no oil on the pan there was enough in the marinade that clung to the chops. 4 minutes each side medium high heat - they were pink and perfect. I like the addition of the cayenne and I was generous with my pinch, the other herbs melded with the lemon to givea lovely tang to the chops. Thanls for a very enjoyable dinner *****sandy

    6 people found this review helpful

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  • From: Lil'PG

    On Mar 12, 2006

    I made this in a mad dash and marinated only for an hour. The flavors were great, although I realize now that I forgot the cayenne pepper. I cooked mine on the stove top with grill pan. Next time, I will marinate overnight and add the pepper!! Absolutely worth doing it again.

    3 people found this review helpful

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  • Read all 17 reviews

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