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.

Recipe by Cooking Light August 2005

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Credit: Jan Smith

Recipe Summary test

Yield:
4 servings (serving size: 1 chop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

232 calories; calories from fat 59%; fat 15.2g; saturated fat 5.9g; mono fat 7.2g; poly fat 0.9g; protein 22g; carbohydrates 0.5g; fiber 0.2g; cholesterol 72mg; iron 2.1mg; sodium 290mg; calcium 17mg.
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