Grilled Lamb Chops

Randy Mayor; Lydia DeGaris-Pursell
This may seem like a lot of dried oregano, but Chileans love it. Use dry white wine instead of sherry, if you like.

Yield:

4 servings (serving size: 2 chops)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Viviana Carballo,

May 2004