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 Cooking Light

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Lamb Chops Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy