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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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Grilled Rosemary Lamb Chops
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
Ingredients
- 2 teaspoons minced garlic
- 1 teaspoon rosemary
- 1/2 teaspoon thyme leaves
- 1 dash cayenne pepper
- 1 teaspoon sea salt
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 4 lamb chops, about 3/4-inch thick
Directions
1
Mix ingredients except for lamb in a bowl.2
Place the chops in a container to marinate. I use a zip lock bag.3
Pour ingredients over chops, making sure both sides are well covered.4
Let marinate overnight. The longer the better, but give them at least one hour.5
Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.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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- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Preparation > Time to Make > < 15 mins
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!!
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.
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
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.
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