Grilled Fennel-Cumin Lamb Chops
Rub fresh garlic and spices on succulent lamp chops to bring Mediterranean flavors to this main-dish recipe.
Ingredients
-
4 to 6 lamb rib chops, cut 1 inch thick
-
1 large clove garlic, minced
-
3/4 teaspoon fennel seeds, crushed
-
3/4 teaspoon ground cumin
-
1/4 teaspoon salt
-
1/4 teaspoon ground coriander
-
1/8 teaspoon cracked black pepper
Directions
1.
Trim fat from chops. Place the chops on a plate. For rub, in a small bowl combine the garlic, fennel seeds, cumin, salt, coriander, and black pepper. Sprinkle the mixture evenly over chops; rub in with your fingers. Cover the chops with plastic wrap and marinate in the refrigerator at least 30 minutes or up to 24 hours.
2.
Grill chops on the rack of an uncovered grill directly over medium coals until chops are desired doneness. (Allow 10 to 14 minutes for medium-rare and 14 to 16 minutes for medium doneness).
Nutrition information
Calories 248, Total Fat 14 g, Saturated Fat 5 g, Sodium 355 mg, Carbohydrate 1 g, Fiber 0 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 19%. Exchanges: Lean Meat 4, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Rosemary-Rubbed Lamb Chops
This apricot-glazed lamb recipe is sophisticated enough for dinner parties. Mustard and rosemary add savory flavor to the sweet glaze.
See RecipeMore Great Recipe Ideas from Diabetic Living
