Grilled Lamb Chops with Rosemary and Black Pepper

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8
(4-oz.) lamb loin chops
1/2
cup dry red wine
2
tablespoons Worcestershire sauce
1
teaspoon dried rosemary leaves
4
garlic cloves, minced
Freshly ground black pepper
1/4
teaspoon salt

Directions

  1. 1 Heat grill. Generously pierce lamb chops with fork. Place in shallow dish; add wine. Let stand at room temperature for 15 minutes to marinate.
  2. 2 Meanwhile, in small bowl, combine Worcestershire sauce, rosemary and garlic; mix well. Set aside.
  3. 3 When ready to grill, remove lamb from marinade; discard marinade. Place lamb on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Spoon half of sauce mixture evenly over chops; sprinkle generously with pepper. Cook 4 to 5 minutes or until browned.
  4. 4 Turn chops. Spoon remaining sauce over lamb; sprinkle with pepper. Cook an additional 4 to 5 minutes or until of desired doneness. Sprinkle lamb with salt.

Notes

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