Grilled Lemon and Rosemary Lamb Chops

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.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 15 mins

    TOTAL : 4 hrs

    SERVING : 8

    YIELD : 8 lamb chops

  • 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.

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  • 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.