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Add a photoThe recipe is adopted from Cooking With Amy. I have made a few adjustments to suit the taste of my family members. We don't like very strong-favored dishes. It is a easy and yet healthy recipe for lamp chops.
Ingredients
- 5-6 pieces lamb chops
- For Marination:
- 3 tbsp Worcestershire Sauce
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- Big Ziploc bag (optional) - I'm too lazy to wash the dish.
- 1/2 and 1/2 tbsp of Olive Oil
Directions
- Rinse the lamp chops and pat them dry with kitchen towel.
- Mix and put the marinade into a ziploc bag.
- Put the lamp chops into the bag.
- Carefully squeeze the air out of the bag.
- Put the bag into the refrigerator for at least 30 mins, but no more than 2 hours.
- Use kitchen towel to remove excess marinade.
- Drizzle 1/2 tbsp olive oil into the lamp chops.
- Heat the 1/2 tbsp olive oil in a skillet with medium high heat.
- Turn to medium low heat.
- Place the chops onto the skillet.
- Cook each side for 2.5 to 3 minutes, depending on the thickness of the chops. (I prefer medium rare lamp chops)
- Wrap the cooked lamp chops with aluminum foil for 5 mins before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 3 servings | |
| Calories 25 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 169mg | 7% |
| Potassium 161mg | 5% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.54g | 2% |
| Protein 0.09g | 0% |
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