Lemon-Rosemary Shoulder Lamb Chops
Yield
4 servingsPrep
100 minCook
10 minReady
110 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb shoulder chops
|
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| ⅓ | cup |
lemon juice
fresh |
|
| ¼ | cup |
olive oil
|
|
| 1 | tablespoon |
rosemary leaves
chopped, fresh |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb shoulder chops
|
*
|
| 5 | ml |
lemon zest
grated |
|
| 79 | ml |
lemon juice
fresh |
|
| 59 | ml |
olive oil
|
|
| 15 | ml |
rosemary leaves
chopped, fresh |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Dry chops well, slash edges once and arrange in shallow glass baking dish just big enough to hold them in single layer.
In small bowl, whisk together lemon zest, lemon juice, olive oil, rosemary and garlic.
Pour over chops, turning to coat both sides.
Cover and refrigerate for at least 1 hour or up to 6 hours.
Bring to room temperature 30 minutes before grilling.
Sprinkle chops with salt and pepper, place on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill about 5 minutes per side, turning once and brushing often with marinade, until chips feel soft but springy.
