Grilled Fennel-Cumin Lamb Chops

Grilled Fennel-Cumin Lamb Chops

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From: Diabetic Living Magazine

The fresh garlic and spice rub used on these succulent lamp chops brings Mediterranean flavors to this main-dish recipe.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 4 to 6 lamb rib chops, cut 1 inch thick
  • 1 large clove garlic, minced
  • ¾ teaspoon fennel seeds, crushed
  • ¾ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon cracked black pepper

Preparation

  • Prep

  • Ready In

  1. Trim fat from chops. Place the chops on a plate. For rub, in a small bowl, combine the garlic, fennel seeds, cumin, salt, coriander and black pepper. Sprinkle the mixture evenly over chops; rub in with your fingers. Cover the chops with plastic wrap and marinate in the refrigerator at least 30 minutes or up to 24 hours.
  2. Grill chops on the rack of an uncovered grill directly over medium coals until chops are desired doneness. (Allow 10 to 14 minutes for medium-rare and 14 to 16 minutes for medium doneness).

Nutrition information

  • Serving size: 1 serving
  • Per serving: 239 calories; 12 g fat(5 g sat); 1 g fiber; 2 g carbohydrates; 29 g protein; 0 mcg folate; 94 mg cholesterol; 0 g sugars; 1 IU vitamin A; 0 mg vitamin C; 40 mg calcium; 3 mg iron; 409 mg sodium; 486 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean protein, ½ fat

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