Grilled Lamb Chops Dijon

recipe

Yield:

2 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 168
Caloriesfromfat 39 %
Fat 7.2 g
Satfat 2.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.9 g
Carbohydrate 2.4 g
Fiber 0.0 g
Cholesterol 63 mg
Iron 0.0 mg
Sodium 256 mg
Calcium 0.0 mg

Ingredients

2 (5-ounce) lean lamb loin chops (3/4 inch thick)
2 tablespoons dry red wine
2 tablespoons water
1 tablespoon chopped garlic
2 teaspoons dried rosemary, crushed
Vegetable cooking spray
2 tablespoons plain nonfat yogurt
1 teaspoon Dijon mustard
1 teaspoon capers
1/2 teaspoon lemon juice
1/8 teaspoon hot sauce

Preparation

Trim fat from lamb chops; place chops in a small heavy-duty, zip-top plastic bag. Combine wine and next 3 ingredients; pour over chops. Seal bag, and shake until chops are well coated. Marinate in refrigerator 8 hours, turning bag occasionally.

Remove chops from bag, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chops on rack; grill, covered, 10 minutes on each side or to desired degree of doneness. Transfer to serving plates, and keep warm.

Combine yogurt and remaining ingredients, stirring well. Spoon yogurt mixture over chops.

Note:

Cooking Light Light Cooking for Two

January 1995
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