Mustard Crusted Lamb Chops

Yield: 6     (serving size: 2 chops)

1/4 cup stone-ground mustard

3 tbsp. chopped fresh rosemary

3 tbsp. red wine vinegar

3/4 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

5 garlic cloves, minced

12 (4 oz.) lamb loin chops, trimmed

cooking spray

  1. Combine first (7) ingredients in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.
  2. Prepare grill or grill-pan to medium-high heat.
  3. Remove lamb from bag; discard marinade. Place lamb on grill rack or pan coated with cooking spray; cook 6 minutes on each side or until medium-rare or desired degree of doneness.

CALORIES 230 (37% from fat); FAT 9.5g (sat. fat 3.4g); CHOL 90mg; SOD 443mg; CARB 3.6g; FIBER 1.5g; PROTEIN 29.4g

from Cooking Light Annual Recipes 2005

mustard-lamb-chops

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