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Grilled Lamb Chops Marinated in Orange Juice, Garlic, and Rosemary Recipe |
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Along marinade gives even the leanest frilled or broiled lamb chops a moist and robust flavor.
Ingredients 4 (5-ounce) lean lamb chops (1 1/2 inches thick) 2 cloves garlic, peeled and crushed 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 1 1/2 teaspoons dried rosemary (or 2 tablespoons minced fresh rosemary) 1/2 teaspoon curry powder 1/2 cup frozen orange juice concentrate, thawed 1 tablespoon balsamic vinegar vegetable cooking spray
Method Trim fat from chops; place in a heavy-duty zip-top plastic bag. Combine garlic, salt, pepper, and rosemary in a mortar; crush with pestle, use a small food processor or mash with a wooden spoon.) Mix in orange juice and vinegar; pour over chops. Seal bag, and squeeze until chops are coated. Refrigerate 8 hours or overnight, turning bag occasionally.
Coat grill rack, or rack in a broiler pan, with cooking spray; place chops on rack, and grill over medium-hot coals or broil 6 inches from heat source 6 to 9 minutes on each side or to desired degree of doneness, basting chops frequently with marinade.
Per serving: 15 g carbohydrates, 300 calories, 10 g fat(4 g saturated), 110 mg cholesterol, 35 g Protein, 365 mg sodium |
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