Grilled Lemon and Rosemary Lamb Chops These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.
Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.Advertisement
Preheat grill for medium heat and lightly oil the grate.
Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Per Serving: 198 calories; protein 15.3g; carbohydrates 4.5g; fat 13.6g; cholesterol 57.2mg; sodium 361.8mg. Marinate for 4 to 10 hours for best results.