Italian-Style Lamb Chops
Yield
4 servingsPrep
20 minCook
20 minReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lamb rib chops
1 inch thick |
*
|
| 1 | cup |
red wine
dry |
*
|
| ¼ | cup |
onions
chopped |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
oregano
dried |
|
| 2 | teaspoons |
thyme
dried |
*
|
| 3 | tablespoons |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lamb rib chops
1 inch thick |
*
|
| 237 | ml |
red wine
dry |
*
|
| 59 | ml |
onions
chopped |
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
oregano
dried |
|
| 1E+1 | ml |
thyme
dried |
*
|
| 45 | ml |
parsley leaves
finely chopped |
|
Directions
Trim fat from chops and discard.
Rinse chops and place in a heavy plastic food bag.
Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme.
Seal bag; rotate to mix ingredients well.
Chill at least 30 minutes or up to 6 hours; turn occasionally.
Lift out chops, draining; reserve marinade.
Place chops on a lightly oiled rack on a broiler pan.
Broil chops about 6 inches from heat, basting several times with marinade.
Turn chops once to brown evenly, and cook until done to your taste.
For medium-rare (still pink in center; cut to test), allow 8 to 10 minutes.
Transfer chops to a warm platter; sprinkle with parsley.
