Grilled Teriyaki Lamb Chops

work time: 3 minutes marinate: 8 hours cook time: 16 minutes

Yield: 4 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 33%
  • Fat: 7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.4g
  • Carbohydrate: 8g
  • Fiber: 0.4g
  • Cholesterol: 67mg
  • Iron: 0.0mg
  • Sodium: 700mg
  • Calcium: 0.0mg


  • 4 (5-ounce) lean lamb loin chops (1 1/2 inches thick)
  • 1/2 cup chopped onion
  • 1/2 cup low-sodium teriyaki sauce
  • 1 teaspoon minced garlic
  • Cooking spray


  1. Trim fat from chops; place chops in a heavy-duty, zip-top plastic bag. Add onion, teriyaki sauce, and garlic to bag. Seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
  2. Remove chops from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chops on rack; grill, covered, 8 minutes on each side or to desired degree of doneness, basting occasionally with marinade.
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