4
Serves
Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 10 minutes
A full-flavored marinade of grainy mustard, rosemary, and garlic brings out the best in delicate lamb chops and forms an appealing crust during grilling. You can also use the marinade for lamb kebabs or increase the proportions for a grilled or roasted leg of lamb.
3 tablespoons coarse-grain mustard
2 tablespoons chopped fresh rosemary
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon Worcestershire sauce
4 garlic cloves, minced
1/4 teaspoon salt
Freshly ground black pepper to taste
8 loin lamb chops (3 ounces/85 grams each), trimmed
1. In a shallow glass dish, whisk the mustard, rosemary, vinegar, oil, Worcestershire sauce, garlic, salt, and pepper until blended. Add the lamb chops and turn to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Preheat the grill or broiler.
3. Lightly oil the grill or broiler rack by rubbing a piece of oil-soaked paper towel over the surface. Grill or broil the lamb chops for 4 to 5 minutes per side for medium-rare, or until they reach the desired doneness. One serving is 2 chops (about 3 ounces/85 grams boneless meat total).
Per serving: 247 calories,19 g protein, 1 g carbohydrates, 0 g fiber, 18 g total fat, 7 g saturated fat, 355 mg sodium.