Italian · Dinner
Grilled Lamb Chops with Rosemary
Trimmed lamb loin chops are rubbed with garlic and rosemary, grilled over high heat to medium-rare, then finished with lemon juice and olive oil. Served alongside charred zucchini and fresh arugula for a classic Italian grill dish with reduced cholesterol and saturated fat.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
365Calories
39.6gProtein
19.9gFat
6.8gCarbs
2.9gSugar
2.2gFiber
720mgSodium
75mgChol
7.1gSat Fat
680mgPotassium
70mgCalcium
3.6mgIron
2.3mcgVitamin B12
26mgVitamin C
Goes well with
Chianti Classico or similar dry red wine
local
Italian Herbal Tea (Tisana di Erbe)
international
low-cholesterol
gluten-free
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Trim any visible fat and silverskin from the chops, pat dry, season both sides with salt and black pepper, mince garlic, and chop rosemary.
2
Grill the chops on a preheated high-heat grill 3–4 minutes per side until deep char marks form and internal temperature reaches 135–140°F for medium-rare.
3
Rest the chops on a plate for 5 minutes loosely tented with foil.
4
Grill zucchini planks on high heat 2–3 minutes per side until charred and tender, brushing lightly with olive oil to prevent sticking.
5
Plate
Arrange chops with charred zucchini and arugula, top with minced garlic and rosemary, and finish with lemon juice and lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb loin chops, trimmed of visible fat
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 11 lemon
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
- 7 oz200g zucchini
- 22 small handful arugula
