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Ingredients
- 3 1/2 x to 4 1/2 pounds of trimmed loin or possibly rib chops, 3/4 to 1 1/4 inches thick.
- 1/3 c. extra virgin olive oil Juice of 2 lemons
- 1/4 c. dry oregano
- 6 x garlic cloves, minced
- 1 tsp salt
- 1/2 tsp freshly grnd black pepper
Directions
- Nick the edges of chops in several places to prevent curling. Mix all marinade ingredients together into a paste and rub it all over the lamb.
- Place the lamb in a shallow bowl, and cover with any remaining marinade.
- Marinate about two hrs at room temperature. Cook on a greased grill three to five min per side, turning once.
- Makes six to eight servings.
- Note: As with any roasted or possibly broiled meat, it's important to let lamb sit for 10 to 15 min before carving to allow the juice to re-enter the meat.
- Otherwise, your meat may turn out tough and lack flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 6 servings | |
| Calories 10 | |
| Calories from Fat 2 | 20% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 388mg | 16% |
| Potassium 46mg | 1% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.11g | 0% |
| Protein 0.41g | 1% |
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