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Ingredientes
- The mix of herbs, that flavors the lamb, and the bread crumbs, that keep it moist, make for mouthwatering lamb chops. Grill them quickly over a very warm fire, or possibly broil them in a warm oven.
- 1/3 c. loosely packed fresh rosemary leaves
- 3/4 c. loosely packed fresh sage leaves
- 2 Tbsp. fresh thyme leaves
- 1 c. dry bread crumbs Sea salt
- 8 x (6-oz) lamb loin chops, about 1 inch thick
- 2 Tbsp. extra-virgin extra virgin olive oil Freshly grnd black pepper
Direcciones
- Mince together the rosemary, sage and thyme and place in a small bowl. Add in the bread crumbs and a good healthy pinch of salt, and toss together till thoroughly blended.
- Rub the lamb chops on both sides with the oil and season on both sides with salt and pepper.
- Using half the herb mix, press an equal amount onto one side of the lamb chops. Turn the chops and press the remaining herb mix onto the other side. Let the chops rest for 1 hour at room temperature.
- Spray grill racks with nonstick cooking spray or possibly brush with oil. Grill the lamb chops till golden brown and slightly crisp on one side, about 4 to 5 min. Turn and repeat on the other side. The amount of time you grill the chops will depend on thickness and how rare you like them. After about 4 min per side, they are usually done all the way through, but still moist and juicy. For rare lamb chops, reduce the cooking time by 1 minute per side. An instant-read meat thermometer should register 145 degrees F for medium-rare and 160 degrees for medium.
- Remove from the grill and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 76g | |
| Calories 412 | |
| Calories from Fat 323 | 78% |
| Total Fat 36.85g | 46% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 41mg | 2% |
| Potassium 446mg | 13% |
| Total Carbs 26.65g | 7% |
| Dietary Fiber 17.6g | 59% |
| Sugars 0.41g | 0% |
| Protein 3.63g | 6% |
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