Lemon Oregano Lamb Chops

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A glass dish is best for marinating the lamb chops. Acids, like lemon juice, can react to aluminum and give an “off” taste.
Makes 2 servings Total time: 30 minutes

Basting the lamb chops with the marinade adds more flavor and prevents them from drying out.

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  • 2

Ingredients

  • WHISK:
  • WHISK:
  • WHISK:
  • 2 2 2 Tbsp. olive oil
  • 2 2 2 Tbsp. olive oil
  • 2 2 2 Tbsp. olive oil
  • 2 2 2 Tbsp. fresh lemon juice
  • 2 2 2 Tbsp. fresh lemon juice
  • 2 2 2 Tbsp. fresh lemon juice
  • 1 1 1 1/2 minced fresh oregano (or 1 1/2 tsp. dried)
  • 1 1 1 1/2 minced fresh oregano (or 1 1/2 tsp. dried)
  • 1 1 1 1/2 minced fresh oregano (or 1 1/2 tsp. dried)
  • 1 1 1 Tbsp. minced fresh garlic
  • 1 1 1 Tbsp. minced fresh garlic
  • 1 1 1 Tbsp. minced fresh garlic
  • 1 1 1 tsp. kosher salt
  • 1 1 1 tsp. kosher salt
  • 1 1 1 tsp. kosher salt
  • 1/2 1/2 1/2 tsp. black pepper
  • 1/2 1/2 1/2 tsp. black pepper
  • 1/2 1/2 1/2 tsp. black pepper
  • ADD:
  • ADD:
  • ADD:
  • 4 4 4 lamb loin chops (4–5 oz. each)
  • 4 4 4 lamb loin chops (4–5 oz. each)
  • 4 4 4 lamb loin chops (4–5 oz. each)

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil. Whisk together oil, lemon juice, oregano, garlic, salt, and pepper in a baking dish for the marinade. Add chops to dish; marinate at least 10 minutes (or up to 2 hours, refrigerated), flipping occasionally.

Remove chops from marinade; reserve marinade. Grill chops covered, until a thermometer inserted into the thickest part, but not touching bone, registers 135° for medium, basting with reserved marinade, about 3 minutes per side. Transfer chops to a plate, tent with foil, and let rest 5 minutes. Serve chops with salad.

Per serving: 322cal; 20g total fat (5g sat); 101mg chol; 825mg sodium; 2g carb (0g fiber, 0g total sugars); 32g protei

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