Grilled Lamb Chops Dijon

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 39%
  • Fat: 7.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.9g
  • Carbohydrate: 2.4g
  • Fiber: 0.0g
  • Cholesterol: 63mg
  • Iron: 0.0mg
  • Sodium: 256mg
  • Calcium: 0.0mg

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

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