Lemon and Oregano Lamb Chops

4
Servings
2m
Prep Time
20m
Cook Time
22m
Ready In

Recipe: #15160

October 25, 2014



"From May 2007 Australian Super Food Ideas. Suggested to serve with roasted potatoes and onion with a tzatziki dip. Do not include marinading time but do include 5 minutes resting."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (93.6 g)
  • Calories 282.8
  • Total Fat - 24.5 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 61.2 mg
  • Sodium - 53.2 mg
  • Total Carbohydrate - 0.7 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 14.3 g
  • Calcium - 21.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

To make marinade combine oil, garlic, 2 1/2 tablespoons of lemon juice and oregano into a ceramic dish.

Step 2

Add lamb to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits, turning occasionally.

Step 3

Preheat barbecue plate onto medium-high heat.

Step 4

Remove lamb from marinade.

Step 5

Barbecue lamb, basting with marinade for 6 to 8 minutes on each side for medium or until cooked to your liking.

Step 6

Remove to plate, cover and stand for 5 minutes.

Step 7

Serve with suggested roasted vegetables and tzatziki or a simple salad.

Tips & Variations


No special items needed.

QueenBea

I made this using lamb steaks and it worked perfectly. These tasted fantastic!! I served this up with grilled potatoes that I brushed with the marinade.

review by:
(15 Aug 2015)