Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 1

A traditional lamb and mint combination is taken to the next level with balsamic vinegar and honey. The natural sugar in the honey helps the chops caramelize on the grill.

David Bonom
Recipe by Cooking Light June 2007

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 chops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a small bowl, stirring well. Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.

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  • Prepare grill.

  • Place lamb on a grill rack coated with cooking spray. Grill 4 minutes on each side or until desired degree of doneness. Serve immediately.

Nutrition Facts

223 calories; calories from fat 50%; fat 12.3g; saturated fat 5.5g; mono fat 4.7g; poly fat 0.5g; protein 22.4g; carbohydrates 4.4g; fiber 0.6g; cholesterol 72mg; iron 2.6mg; sodium 353mg; calcium 27mg.
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