Rating: 5 stars
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This may seem like a lot of dried oregano, but Chileans love it. Use dry white wine instead of sherry, if you like.

Recipe by Cooking Light May 2004


Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

4 servings (serving size: 2 chops)


Ingredient Checklist


Instructions Checklist
  • Combine the first 3 ingredients; sprinkle evenly over lamb. Place lamb in a heavy-duty zip-top plastic bag. Add garlic and sherry; seal bag, turning to coat. Marinate in refrigerator 3 hours, turning occasionally.

  • Prepare grill or broiler.

  • Place lamb on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Serve with lime wedges, if desired.

Nutrition Facts

187 calories; calories from fat 33%; fat 6.9g; saturated fat 2.4g; mono fat 2.7g; poly fat 0.6g; protein 24.4g; carbohydrates 3.5g; fiber 1.5g; cholesterol 75mg; iron 4.1mg; sodium 667mg; calcium 73mg.