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Marinated Lamb Chops

Marinated Lamb Chops

These lean little lamb chops from Jill Heatwole of Pittsville, Maryland are packed with the tastes of rosemary, ginger and mustard. Marinading makes them so tender. They’re something special for spring.


  • 1 small onion, sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 8 lamb loin chops (3 ounces each)


  • In a shallow dish, integrate the very first 10 ingredients; include lamb chops and turn to coat. Cover and cool for several hours or overnight.
  • Drain and discard marinade and onion. Gently oil the grill rack.
  • Grill chops, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or till meat reaches wanted doneness (for medium-rare, a thermometer ought to check out 135 °; medium,140 °; medium-well, 145 °).
Nutrition Truths

2 each: 164 calories, 8g fat (3g saturated fat), 68 mg cholesterol, 112 mg sodium, 0 carb (0 sugars, 0 fiber), 21 g protein. Diabetic Exchanges: 3 lean meat.

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