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Grilled Lamb Chops Dijon

Grilled Lamb Chops Dijon

Oxmoor House MARCH 2006

  • Yield: 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
  • 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


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.

Prepare grill.

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.

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 0.0%
  • Fat: 7.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.9g
  • Carbohydrate: 2.4g
  • Fiber: 0.2g
  • Cholesterol: 63mg
  • Iron: 0.0mg
  • Sodium: 256mg
  • Calcium: 0.0mg

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Grilled Lamb Chops Dijon Recipe