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Grilled Lamb Chops Dijon

Yield 2 servings (serving size: 1 chop and 1 tablespoon yogurt mixture)

Ingredients

  • 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
  • Cooking spray
  • 2 tablespoons plain fat-free yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon capers
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon hot sauce

Nutrition Information

  • calories 168
  • caloriesfromfat 0.0 %
  • 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 0.2 g
  • cholesterol 63 mg
  • iron 0.0 mg
  • sodium 256 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. Prepare grill.

  3. 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.

  4. Combine yogurt and remaining 4 ingredients, stirring well. Spoon yogurt mixture over chops.

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