Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A simple citrus marinade plus a quick sear yields significantly more flavor than you might think. Of course, a finishing balsamic drizzle is always welcome.

Kim Sunee
Recipe by Cooking Light May 2016

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Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: 2 lamb chops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 tablespoon olive oil, rind, and juice in a large zip-top plastic bag. Add lamb to bag; turn to coat well. Let stand at room temperature for 10 minutes. Remove lamb from bag; sprinkle evenly with salt and pepper.

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  • Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 2 minutes on each side or until desired degree of doneness.

  • Place vinegar in a small skillet over medium-high heat; bring to a boil. Cook 3 minutes or until vinegar is syrupy. Drizzle vinegar and remaining 1 teaspoon oil over lamb.

Nutrition Facts

226 calories; fat 12.1g; saturated fat 4.6g; mono fat 5.4g; poly fat 0.6g; protein 25g; carbohydrates 2g; cholesterol 81mg; iron 2mg; sodium 582mg; calcium 17mg; sugars 2g; added sugar 1g.
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