Perfect Grilled Lamb Loin Chops with Garlic and Rosemary

Ingredients

• 0.5 cup olive oil
• 0.25 cup red wine vinegar
• 0.75 medium lemon, juiced
• 2.5 tablespoons minced fresh rosemary
• 6 cloves garlic, minced
• 0.75 teaspoon Dijon mustard
• salt to taste
• 4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Instructions

1. In a large glass or ceramic bowl, whisk together olive oil, vinegar, lemon juice, fresh rosemary, minced garlic, Dijon mustard, and salt. Add the lamb chops and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or preferably overnight.
2. Preheat your outdoor grill to medium-high heat and lightly oil the grill grate to prevent sticking.
3. Remove the marinated lamb chops from the bowl, shaking off any excess marinade. Discard the remaining marinade.
4. Place the lamb chops on the preheated grill and cook for 5 to 7 minutes per side, or until an instant-read thermometer inserted into the center of the thickest chop reads at least 135 degrees F (57 degrees C) for medium-rare.

Nutrition

• Calories: 396 kcal
• Fat Content: 37 g
• Fiber Content: 1 g
• Sodium Content: 59 mg
• Protein Content: 13 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 5 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g