Grilled Lamb Chops Dijon

Oxmoor House
2 servings


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2 (5-ounce) lean lamb loin chops (3/4 inch thick)
2 tablespoons dry red wine
2 tablespoons water
1 tablespoon chopped garlic
2 teaspoons dried rosemary, crushed
Vegetable cooking spray
2 tablespoons plain nonfat yogurt
1 teaspoon Dijon mustard
1 teaspoon capers
1/2 teaspoon lemon juice
1/8 teaspoon hot sauce


Trim fat from lamb chops; place chops in a small heavy-duty, zip-top plastic bag. Combine wine and next 3 ingredients; pour over chops. Seal bag, and shake until chops are well coated. Marinate in refrigerator 8 hours, turning bag occasionally.

Remove chops from bag, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chops on rack; grill, covered, 10 minutes on each side or to desired degree of doneness. Transfer to serving plates, and keep warm.

Combine yogurt and remaining ingredients, stirring well. Spoon yogurt mixture over chops.

Created date

August 2009

Nutritional Information

Calories 168
Caloriesfromfat 39 %
Fat 7.2 g
Satfat 2.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.9 g
Carbohydrate 2.4 g
Fiber 0.0 g
Cholesterol 63 mg
Iron 0.0 mg
Sodium 256 mg
Calcium 0.0 mg