Mustard-Rosemary Grilled Lamb

Mustard-Rosemary Grilled Lamb

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From: Diabetic Living Magazine

Mustard and lamb are a classic combination. Letting the chops chill with the marinade lets the flavors meld beautifully.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 lamb rib or loin chops, cut 1 inch thick (about 2 pounds)
  • ¼ cup stone-ground mustard
  • 2 green onions, thinly sliced ( ¼ cup)
  • 2 tablespoons dry white wine
  • 1 tablespoon balsamic vinegar or rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon snipped fresh rosemary
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

Preparation

  • Prep

  • Ready In

  1. Trim fat from chops; set chops aside. In a small bowl, stir together mustard, green onions, wine, vinegar, garlic, rosemary, honey, salt and pepper. Spread the mixture evenly over both sides of the chops. Place the chops on a large plate and cover loosely with plastic wrap. Chill for 2 to 3 hours.
  2. Grill the chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) and 15 to 17 minutes for medium (160°F).

Nutrition information

  • Serving size: 2 rib chops
  • Per serving: 194 calories; 9 g fat(3 g sat); 0 g fiber; 4 g carbohydrates; 21 g protein; 64 mg cholesterol; 2 g sugars; 33 IU vitamin A; 2 mg vitamin C; 43 mg calcium; 2 mg iron; 557 mg sodium; 281 mg potassium
  • Carbohydrate Servings: ½

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