Grilled Lemon and Rosemary Lamb Chops
Recipe by John Mitzewich from allrecipes.com
Dinner 5 Hr. 35 Mins.
Ingredients
8
8 servings
- •0.5 cup plain yogurt
- •1 large lemon, zested and juiced
- •4 cloves garlic, crushed
- •2 tablespoons minced fresh rosemary
- •1 tablespoon chile paste
- •1 teaspoon dried oregano
- •1 teaspoon salt, or more to taste
- •0.5 teaspoon ground black pepper, or more to taste
- •0.25 teaspoon ground cinnamon
- •8 lamb loin chops
Instructions
- Whisk yogurt, lemon zest and juice, garlic, rosemary, chile paste, oregano, salt, pepper, and cinnamon together in a small bowl. Transfer to a resealable plastic bag. Add lamb chops to the bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours, or for best flavor, up to 10 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove lamb chops from marinade and scrape off excess. Discard used marinade. Season chops with salt and pepper.
- Cook chops on the preheated grill until browned on the outside and an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 198
- Carbohydrate: 5g
- Fat: 14g
- Fiber: 1g
- Protein: 15g
- Sugar: 2g
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