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Add a photoServings: 4
Ingredients
- 4 x Lamb shoulder chops
- 1 tsp Lemon zest, grated
- 1/3 c. Lemon juice, fresh
- 1/4 c. Extra virgin olive oil
- 1 Tbsp. Rosemary, fresh,minced
- 1 x Garlic clove, chopped Salt Pepper
Directions
- Dry chops well, slash edges once and arrange in shallow glass baking dish just big sufficient to hold them in single layer. In small bowl, whisk together lemon zest, lemon juice, extra virgin olive oil, rosemary and garlic. Pour over chops, turning to coat both sides. Cover and chill for at least 1 hour or possibly up to 6 hrs. Bring to room temperature 30 min before grilling. Sprinkle chops with salt and pepper, place on oiled grill 4 to 6 inches above medium-warm coals or possibly on medium-high setting and grill about 5 min per side, turning once and brushing often with marinade, till chips feel soft but springy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 120 | 94% |
| Total Fat 13.63g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 37mg | 1% |
| Total Carbs 2.58g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.52g | 0% |
| Protein 0.17g | 0% |
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