Nutrition Facts
| Serving Size | 1 |
| Calories | 224 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Sodium | 384 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 0 g |
| Protein | 23 g |
Servings and Times
| Servings | 2 |
| Marinating time | 1 hour |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Olive oil | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Fresh rosemary | 2 sprigs + extra for garnishing |
| Garlic cloves, minced | 2 |
| Salt | ½ teaspoon |
| Freshly ground pepper to taste |
| Lamb rib chops, trimmed | 4 |
Directions
- Combine olive oil, lemon juice, rosemary, garlic, salt, and pepper in a resealable plastic bag. Add lamb chops and marinate in the refrigerator for 1 hour.
- Prepare grill.
- Grill for 5-6 minutes on each side or until cooked to preference. Garnish with fresh rosemary sprigs
Exchanges
3 very lean meats; 1 fat
Side Suggestions: Grilled Zucchini
Slice 1 zucchini into long, thin strips. Brush with 2 teaspoons olive oil and sprinkle with a dash of salt. Grill for 2-3 minutes on each side.
Side Suggestions: Baked Potatoes
Wash and scrub 2 baking potatoes (such as Russet). Prick several times with a fork and then cook on high heat in the microwave for 8-10 minutes, flipping potatoes over half-way through. Serve with a trans-fat free margarine spread or a dollop of crème fraiche and top with fresh chives.
Side Suggestions: Sliced Tomatoes