Lemon-Oregano Lamb Chops

5.0 17
5 stars
(17)
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Recipe from Cooking Light

Thirty minutes and five ingredients are all you need to get this fresh-flavored lamb dish on the dinner table. Nestle an oregano sprig under each serving for a lively garnish. A side of orzo pilaf rounds out the menu.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 8 (4-ounce) lamb loin chops, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Preparation

Prep Time:

  1. 1. Combine lemon juice, olive oil, oregano, and garlic in a large zip-top plastic bag. Add lamb to bag, turning to coat. Seal and marinate at room temperature 15 minutes, turning occasionally.
  2. 2. Heat a grill pan over medium-high heat. Remove lamb from marinade; discard marinade. Sprinkle lamb evenly with salt and pepper. Coat pan with cooking spray. Add lamb to pan, and cook for 3 minutes on each side or until desired degree of doneness.
  3. Orzo pilaf: Combine 2 cups cooked orzo, 1/4 cup crumbled feta cheese, 1/4 cup finely chopped red onion, 1/4 cup finely chopped carrot, 3 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss well to coat.

August 2009

Nutritional Information

  • Calories: 220
  • Fat: 10.4g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.7g
  • Carbohydrate: 1.1g
  • Fiber: 0.2g
  • Cholesterol: 90mg
  • Iron: 2.1mg
  • Sodium: 375mg
  • Calcium: 23mg