Mustard-Rosemary Grilled Lamb
A touch of honey mellows the mustard, wine, and vinegar in the rosemary mixture that coats the chops in this easy grilled dinner.
Ingredients
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8 lamb rib or loin chops, cut 1 inch thick (about 2 pounds total)
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1/4 cup stone-ground mustard
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1/4 cup thinly sliced green onions
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2 tablespoons dry white wine
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1 tablespoon balsamic vinegar or rice vinegar
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3 cloves garlic, minced
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1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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1 teaspoon honey
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1/2 teaspoon salt
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1/2 teaspoon black pepper
Directions
1.
Trim fat from chops. In a small bowl stir together mustard, green onions, wine, vinegar, garlic, rosemary, honey, salt, and pepper. Spread mixture evenly over both sides of each chop. Place chops on a large plate and cover loosely with plastic wrap. Chill for at least 2 hours or up to 3 hours.
2.
Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling time. Allow 12 to 14 minutes for medium-rare doneness (145 degrees F) or 15 to 17 minutes for medium doneness (160 degrees F).
Nutrition information
Calories 195, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 64 mg, Sodium 713 mg, Carbohydrate 4 g, Fiber 0 g, Protein 20 g. Exchanges: Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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Herbed Lamb Chops with Greek Couscous Salad
Lamb loin chops are a healthy alternative to the more popular and more fatty lamb shoulder chops. The loin chops have quite enough flavor to stand up to this herbaceous couscous.
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