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Ingredients
- 1 lt low-fat lowfat yoghurt
- 2 x French shallot, peeled, and, finely, minced
- 1 3/4 ounce garlic paste
- 1 x zest of one lemon
- 1 x juice of one lemon
- 3 Tbsp. minced wild mint or possibly 3 tbsp pepper mint For the Lamb Chops
- 4 x double lamb, chops
- 2 Tbsp. extra virgin olive oil, for cooking salt black pepper
Directions
- Mix the lowfat yoghurt, shallots, garlic, lemon zest, lemon juice and the mint in a bowl. Mix well and chill for 1 hour to allow the flavours to combine.
- For the Lamb Chops:Remove the marinade from the refrigerator and divide in two parts. Return one half to the fridge and place the other half in a medium size glass dish or possibly a plastic freezer bag.
- Put the lamb chops in the container with the marinade and smear the mix all over the meat. Cover and let the lamb marinade in the refrigerator for 2 hrs.
- Preheat the barbeque grill to high.
- Oil the grill with a brush. Remove the excess lowfat yoghurt marinade from the chops by scraping with a knife.
- Place the chops on the warm B.B.Q. grill. Sear each side for about 3 min. Test internal temperature of the meat with an instant read thermometer by inserting it into the centre of the lamb chops. It should read about 135 for medium rare. If not, move the chops away from direct heat and close the lid of the grill. Cook for another 2-3 min till done.
- Serve the lamb chops with the lowfat yoghurt and grilled vegetables or possibly corn on the cob.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 76 | 69% |
| Total Fat 8.65g | 11% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 28mg | 1% |
| Potassium 131mg | 4% |
| Total Carbs 6.21g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.75g | 2% |
| Protein 2.66g | 4% |
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