Rosemary Grilled Lamb Chops
|Total Fat||14 g|
|Saturated Fat||5 g|
|Total Carbohydrate||1 g|
|Dietary Fiber||0 g|
|Marinating time||1 hour|
|Olive oil||2 tablespoons|
|Lemon juice||1 tablespoon|
|Fresh rosemary||2 sprigs + extra for garnishing|
|Garlic cloves, minced||2|
|Freshly ground pepper to taste|
|Lamb rib chops, trimmed||4|
- 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
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.
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.
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