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Grilled Lamb Chops

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 2 chops)
This may seem like a lot of dried oregano, but Chileans love it. Use dry white wine instead of sherry, if you like.

Ingredients

  • 3 tablespoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 (4-ounce) lamb loin chops, trimmed
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons dry sherry
  • Cooking spray
  • Lime wedges (optional)

Nutrition Information

  • calories 187
  • caloriesfromfat 33 %
  • fat 6.9 g
  • satfat 2.4 g
  • monofat 2.7 g
  • polyfat 0.6 g
  • protein 24.4 g
  • carbohydrate 3.5 g
  • fiber 1.5 g
  • cholesterol 75 mg
  • iron 4.1 mg
  • sodium 667 mg
  • calcium 73 mg

How to Make It

  1. Combine the first 3 ingredients; sprinkle evenly over lamb. Place lamb in a heavy-duty zip-top plastic bag. Add garlic and sherry; seal bag, turning to coat. Marinate in refrigerator 3 hours, turning occasionally.

  2. Prepare grill or broiler.

  3. Place lamb on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Serve with lime wedges, if desired.