Prep: 8 minutes; Cook: 15 minutesIt's traditional in Rome to serve lamb for Easter, but these chops are too tasty and easy to wait for a holiday. From start to finish, they're ready in less than 30 minutes, making them ideal for busy weeknights. Add some steamed broccoli and rice, and dinner is ready.

Elizabeth Taliferro
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
4 servings (serving size: 2 lamb chops and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Combine 1 teaspoon garlic, 1/4 teaspoon salt, rosemary, mustard, olive oil, and 2 teaspoons vinegar in a small bowl; stir well.

  • Place lamb chops in a shallow dish. Spread rosemary mixture evenly over both sides of chops; let stand at room temperature 10 minutes.

  • While chops stand, bring 1/2 cup balsamic vinegar and remaining 2 teaspoons garlic to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir in remaining 1/4 teaspoon salt and pepper; set aside, and keep warm.

  • Place lamb chops on grill rack; cover and grill 4 minutes on each side or until desired degree of doneness. Place lamb chops on each of 4 plates, and drizzle with vinegar mixture.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

272 calories; fat 13.2g; saturated fat 3.8g; protein 28.6g; carbohydrates 5.7g; fiber 0.1g; cholesterol 90mg; iron 2.3mg; sodium 480mg; calcium 31mg.
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