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  Lean loin lamb chops 12
  Onion 1 Small, finely chopped
  Garlic 2 Clove (10 gm), minced
  Grated fresh gingerroot 2 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Curry powder 1 Tablespoon
  Ground cumin 2 Teaspoon
  Ground cardamom 1 Teaspoon
  Ground coriander 1 Teaspoon

Arrange lamb chops in shallow nonmetallic dish large enough to hold them in a single layer. Sprinkle onion, garlic and ginger-root evenly over chops. In small bowl, whisk together remaining ingredients. Pour over chops. Refrigerate, covered, at least 8 hours or overnight, turning occasionally.
Remove chops from marinade. Place chops 4 in (10 cm) from hot broiler; broil 6 to 8 minutes, turning once, until pink and juicy inside, crisp and brown outside. (Alternatively, place chops 4 in/10 cm from hot barbecue coals, or on medium-high setting on gas barbecue; grill 6 to 8 minutes, turning once.)

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3362 Calories from Fat 2258

% Daily Value*

Total Fat 252 g387.7%

Saturated Fat 89.6 g447.8%

Trans Fat 0 g

Cholesterol 832 mg277.3%

Sodium 4654.7 mg193.9%

Total Carbohydrates 45 g15%

Dietary Fiber 11.5 g45.9%

Sugars 7 g

Protein 219 g437.1%

Vitamin A 3% Vitamin C 27.6%

Calcium 23.7% Iron 56.7%

*Based on a 2000 Calorie diet

Oriental Grilled Lamb Chops Recipe