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ShareMustard-Rosemary Grilled Lamb
Marinate the lamb chops in the fridge. Then grill these well-seasoned chops until tender.
MAKES: 4 servings
SERVING SIZE: 2 rib chopsCARB GRAMS PER SERVING:
4
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 194
- Protein(gm): 21
- Carbohydrate(gm): 4
- Fat, total(gm): 9
- Cholesterol(mg): 64
- Saturated fat(gm): 3
- Monosaturated fat(gm): 3
- Polyunsaturated fat(gm): 1
- Sugar, total(gm): 2
- Vitamin A(IU): 49
- Vitamin C(mg): 2
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 5
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 20
- Cobalamin (Vit. B12)(µg): 2
- Sodium(mg): 557
- Potassium(mg): 281
- Calcium(DV %): 40
- Iron(DV %): 2
- 8 lamb rib or loin chops, cut 1 inch thick (about 2 pounds)
- 1/4 cup stone ground mustard
- 2 green onions, thinly sliced (1/4 cup)
- 2 tablespoons dry white wine
- 1 tablespoon balsamic vinegar or rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon snipped fresh rosemary
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
1. Trim fat from chops; set chops aside. In a small bowl stir together the mustard, green onions, wine, vinegar, garlic, rosemary, honey, salt, and pepper. Spread mixture evenly over both sides of chops. Place chops on a large plate and cover loosely with plastic wrap. Chill for 2 to 3 hours.
2. Grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145 degree F) and 15 to 17 minutes for medium doneness (160 degree F). Makes 4 servings.
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