This may seem like a lot of dried oregano, but Chileans love it. Use dry white wine instead of sherry, if you like.
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
Lime wedges (optional)
How to Make It
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.
Prepare grill or broiler.
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.
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