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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon sea salt |
||
| 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: 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: HeatherFeather
On Jan 11, 2008
Very good. I mixed up the marinade and let the meat soak in the the fridge all day. Mine were about 1 1/2" thick and took about 5-6 minutes per side to be done to our liking (brown outside, pink inside). I used a grill pan to cook them.
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: KITTENCAL
On Nov 7, 2005
Made these on my indoor grill tonight, they were excellent! I doubled the complete recipe and used Kosher salt in place of sea salt, and also used about 2 tablespoons chopped garlic for a double recipe. I will definately make this again, the lamb was very tasty and tender, I marinated mine overnight, and I suggest anyone who makes this recipe to do so. I served this with a Greek-style tomato salad, what a great meal! thanks for posting!...Kittencal
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