The marinade makes these lamb chops so delicious and lemony, and only 177 calories per chop. Serve them with a green salad for a satisfying, low calorie meal.
Ingredients
- 1 clove garlic minced
- 2 teaspoons mint dried
- 3 tablespoons mint fresh, chopped
- 2 tablespoons rosemary fresh, chopped
- 1 teaspoon sugar
- 1/2 teaspoon pepper freshly ground
- pinch salt
- 1 tablespoon olive oil extra virgin
- 1 tablespoon lemon zest grated, or to taste
- 1 to 2 tablespoons lemon juice fresh
- 6 lamb chops bone-in 1½ pounds, 1½ inches thick
Servings:
Instructions
- To make the marinade, in a Pyrex baking dish large enough to hold the lamb chops, mix all of the ingredients. Poke the meat with a fork to allow the marinade to seep in. Press some of the marinade onto one side of each chop, then turn and do the same on the other side. Arrange the chops in a single layer in the dish, cover, and refrigerate for at least 6 hours, and up to 12 hours.
- For a charcoal grill: Light a chimney starter filled with charcoal briquettes. When the coals are hot, spread them evenly over the bottom of the grill and set the cooking grate in place. Cover and heat until hot, about 5 minutes. For a gas grill: Turn all the burners to medium, cover, and heat until hot, about 10 minutes.
- Have a serving platter ready for the cooked chops. Oil the grill grate. Grill the chops (reserving the marinade in the baking dish) to the desired doneness, 3 to 4 minutes per side for medium-rare, about 5 to 6 minutes per side for well done, depending on the thickness of the chops and the heat of your grill. Baste the chops with the reserved marinade occasionally toward the beginning of the cooking process, and move them around as necessary to ensure even cooking.
- Transfer the chops to the platter, cover with foil, and let rest for 3 minutes before serving.
