Marinated Lamb Chops

[quicklook-recipe prep_time=”10 min” cook_time=”14 min” serves=”4″ details=”” ] This recipe for delicious marinated lamp chops can be prepared grilled or

[quicklook-recipe prep_time=”10 min” cook_time=”14 min” serves=”4″ details=”” ]

This recipe for delicious marinated lamp chops can be prepared grilled or pan-broiled according to the recipes below.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 tablespoons vegetable oil
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon dried thyme, crumbled

[/ingredients-left]
[ingredients-right]

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 lamb shoulder chops 3/4-inch thick (about 1 1/2 pounds), trimmed of excess fat
  • 1 lemon, cut into 8 wedges

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”About 25 minutes”]
[step-item number=”1″ image_url=”” title=”” ] In a large self-sealing plastic bag, mix together oil, lemon zest, juice, garlic, rosemary, thyme, salt, and pepper.[/step-item]
[step-item number=”2″ image_url=”” title=”” ] Add chops, seal, turn to coat well, and refrigerate at least 4 hours or overnight.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Preheat the grill. Pat chops dry and place directly over hot coals covered with ash, about 5 to 8 inches from the heat. Grill, turning and basting every 3 minutes with remaining marinade, 12 to 14 minutes. Garnish with lemon wedges.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”261″ calories_fat=”” fat=”18g” sat_fat=”4g” choles=”75mg” sodium=”334mg” carbs=”2g” sugars=”” protein=”23g” fiber=”0g”]

[/nutrition-info]

Pan-Broiled Chops
Use four 1- to 1 1/2-inch-thick loin or rib chops. In a heavy skillet over moderately high heat, heat 1 teaspoon olive oil for 30 to 45 seconds. Add chops and brown well on both sides, turning once halfway through. Cook 8 to 9 minutes total for medium-rare, 10 to 12 minutes for medium, or 12 to 15 minutes for well done. Remove chops from the skillet and keep warm. To drippings in the skillet, add 1/2 cup chicken stock or water and 2 to 3 tablespoons balsamic vinegar. Cook for 1 minute over high heat stirring to loosen brown bits. Pour over lamb chops and serve. Makes 4 servings.

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Originally Published in Reader's Digest