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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Grilled Lamb Chops

This may seem like a lot of dried oregano, but Chileans love it. Use dry white wine instead of sherry, if you like.

Cooking Light MAY 2004

  • Yield: 4 servings (serving size: 2 chops)

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.

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
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Grilled Lamb Chops recipe

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