In a medium bowl whisk together lemon zest, lemon juice, oil, wine, rosemary, oregano, garlic, mustard and onion powder. Place chops in a large resealable plastic bag. Add marinade to bag; seal and refrigerate 20 minutes.
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove lamb from marinade; discard marinade. Grill lamb 3 to 4 minutes per side (145°F for medium-rare) or to desired doneness. Season with salt and pepper to taste. Serve warm.
Using a box grater, shred 1 English cucumber. Transfer shredded cucumber to a colander lined with paper towels. Squeeze cucumber firmly to remove liquid. Transfer shredded cucumber to a bowl. Add 1 (5.3-oz.) container plain nonfat yogurt, 1/4 cup reduced-fat sour cream, 2 tablespoons finely chopped mint, 2 tablespoons finely chopped basil, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Season with salt and pepper to taste. Stir to combine. Makes 1 1/4 cups.
*20 minutes marinate time extra
Cook’s tip: You can marinate the lamb chops for up to 8 hours.
Make it a meal: Serve with a Greek salad and an orzo pilaf.
Culinary: How to Strip Rosemary Leaves Off Their Stems
Using your fingers, pinch the stem near the top of the rosemary sprig. Then run the fingers of your other hand down the length of the stem from the top to the bottom. Rosemary stems can be saved and used to flavor soups and stocks to infuse vinegar.
Nutrition: Lamb Loin Chops
Lamb loin chops are marked by T-shaped bones. Lamb loin chops provide 22 grams of protein and 17g total fat in a 3-ounce, cooked serving.
Cook’s tip: To use an oven method, preheat oven to 450°F. Line a rimmed baking sheet with foil. Place chops on baking sheet. Roast 3 to 4 minutes per side (145°F for medium-rare) or to desired doneness.
Ingredients
Directions
In a medium bowl whisk together lemon zest, lemon juice, oil, wine, rosemary, oregano, garlic, mustard and onion powder. Place chops in a large resealable plastic bag. Add marinade to bag; seal and refrigerate 20 minutes.
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove lamb from marinade; discard marinade. Grill lamb 3 to 4 minutes per side (145°F for medium-rare) or to desired doneness. Season with salt and pepper to taste. Serve warm.
Using a box grater, shred 1 English cucumber. Transfer shredded cucumber to a colander lined with paper towels. Squeeze cucumber firmly to remove liquid. Transfer shredded cucumber to a bowl. Add 1 (5.3-oz.) container plain nonfat yogurt, 1/4 cup reduced-fat sour cream, 2 tablespoons finely chopped mint, 2 tablespoons finely chopped basil, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Season with salt and pepper to taste. Stir to combine. Makes 1 1/4 cups.