2 servings (serving size: 1 chop and 1 tablespoon yogurt mixture)
2 (5-ounce) lean lamb loin chops (3/4 inch thick)
2 tablespoons dry red wine
2 tablespoons water
1 tablespoon chopped garlic (about 1 large clove)
2 teaspoons dried rosemary, crushed
2 tablespoons plain fat-free yogurt
1 teaspoon Dijon mustard
1 teaspoon capers
1/2 teaspoon lemon juice
1/8 teaspoon hot sauce
How to Make It
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. Place chops on grill rack coated with cooking spray; grill, covered, 10 minutes on each side or to desired degree of doneness. Transfer to serving plates, and keep warm.
Combine yogurt and remaining 4 ingredients, stirring well. Spoon yogurt mixture over chops.
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