Grilled Lamb Chops
8 lamb rib chops, 1 inch thick (1 1/2 lbs total)
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup orange juice
1/4 cup balsamic vinegar
1 tbsp honey
1 tbsp reduced sodium soy sauce
1. Trim fat from chops. Season with salt and pepper. Place in a resealable plastic bag and set
in a shallow dish. In a small bowl, stir together orange juice, balsamic vinegar, honey and soy
sauce; pour over chops. Seal bag; turn to coat chops.
Marinate in refrigerator 4 to 24 hours, turning bag occasionally.
2. Preheat grill to medium hot.
3. Drain lamb, reserving marinade. Pour marinade into a heavy small saucepan. Bring to
boiling; reduce heat. Boil gently, uncovered, about 15 minutes or until reduced to about 1/3
cup; set aside.
4. Place chops on the rack of an uncovered grill directly over coals. Grill to desired doneness,
turning and brushing once with glaze halfway through grilling. (Allow 12 to 14 minutes for
medium rare doneness (145 F.) or 15 to 17 minutes for medium doneness (160 F.). Discard any
Yield: 4 servings.
Serving Size = 2 chops
WW Plus+ = 4 Per Serving
Calories 161, Fat 6 g, Cholesterol 48 mg, Carbohydrates 10 g, Fiber 0 g, Protein 15 g
WW Plus+ = 4