Ingredients
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½ cup olive oil
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¼ cup red wine vinegar
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2 ½ tablespoons minced fresh rosemary
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¾ medium lemon, juiced
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6 cloves garlic, minced
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¾ teaspoon Dijon mustard
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salt to taste
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4 (4 ounce) boneless lamb leg chops
Directions
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Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Remove chops from the marinade and shake off excess. Discard the remaining marinade.
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Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
Cook's Note:
You can use a combination of loin chops and ribs, if preferred.
Nutrition Facts (per serving)
| 396 | Calories |
| 37g | Fat |
| 5g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 396 | |
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 8g | 40% |
| Cholesterol 48mg | 16% |
| Sodium 59mg | 3% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 4% |
| Protein 13g | 26% |
| Vitamin C 16mg | 18% |
| Calcium 29mg | 2% |
| Iron 1mg | 8% |
| Potassium 219mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
