Grilled Lamb Chops Dijon

Oxmoor House
2 servings (serving size: 1 chop and 1 tablespoon yogurt mixture)


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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 (about 1 large clove)
2 teaspoons dried rosemary, crushed
Cooking spray
2 tablespoons plain fat-free 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.

Prepare grill.

Remove chops from bag, discarding marinade. Place chops on grill rack coated with cooking spray; grill, covered, 10 minutes on each side or to desired degree of doneness. Transfer to serving plates, and keep warm.

Combine yogurt and remaining 4 ingredients, stirring well. Spoon yogurt mixture over chops.

Created date

April 2008

Nutritional Information

Calories 168
Caloriesfromfat 0.0 %
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 0.2 g
Cholesterol 63 mg
Iron 0.0 mg
Sodium 256 mg
Calcium 0.0 mg