Grilled Lemon & Rosemary Lamb Chops
Grilled Lemon & Rosemary Lamb Chops might be just the main course you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This gluten free recipe has 367 calories, 19g of protein, and 31g of fat per serving. From preparation to the plate, this recipe takes around 4 hours and 25 minutes. It will be a hit at your The Fourth Of July event. Head to the store and pick up lamb loin chops, juice of lemon, salt, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.
Instructions
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.
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).