Rosemary Grilled Lamb Chops

Rosemary Grilled Lamb Chops Recipe
Photo: Jan Smith
Students at Harvard also discover that just a few ingredients, such as garlic and chopped fresh rosemary, lend a heady fragrant aroma to a humble lamb chop. An instant-read thermometer is crucial for determining when to remove the lamb from the grill (from 140° for rare to 170° for well done), since doneness is a matter of personal preference.

Yield:

4 servings (serving size: 1 chop)

Recipe from

Cooking Light

Nutritional Information

Calories 232
Caloriesfromfat 59 %
Fat 15.2 g
Satfat 5.9 g
Monofat 7.2 g
Polyfat 0.9 g
Protein 22 g
Carbohydrate 0.5 g
Fiber 0.2 g
Cholesterol 72 mg
Iron 2.1 mg
Sodium 290 mg
Calcium 17 mg

Ingredients

1 tablespoon chopped fresh rosemary
1 teaspoon olive oil
1/2 teaspoon kosher salt, divided
1 garlic clove, minced
4 (4-ounce) lamb loin chops, trimmed
1/8 teaspoon freshly ground black pepper
Cooking spray

Preparation

Combine rosemary, oil, 1/4 teaspoon salt, and garlic; rub mixture evenly over both sides of lamb. Cover and marinate in refrigerator for at least 2 hours or overnight.

Prepare grill.

Sprinkle both sides of lamb with remaining 1/4 teaspoon salt and pepper. Place lamb on a grill rack coated with cooking spray; grill 3 minutes on each side (145° for medium-rare) or until desired degree of doneness.

Maureen Clancy,

Cooking Light

August 2005
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