Delicious!
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 187
- Calories from fat: 33%
- Fat: 6.9g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.6g
- Protein: 24.4g
- Carbohydrate: 3.5g
- Fiber: 1.5g
- Cholesterol: 75mg
- Iron: 4.1mg
- Sodium: 667mg
- Calcium: 73mg
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.
Grilled Lamb Chops Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: 5 Ingredients or Less
- CUISINE: Central/South American
- MAIN INGREDIENT: Lamb
- COOKING METHOD: Broil, Grill, Marinate
- PUBLICATION: Cooking Light
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Grilled Lamb Chops with Romesco Sauce
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