If you are a beginner cook, this recipe may sound difficult, but believe me, it is one of the easiest dinners you can make to impress your guests!
Ingredients
- 3 tablespoons MCT oil or extra-virgin olive oil
- 3 tablespoons coconut vinegar or apple cider vinegar
- 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
- 1 sprig fresh rosemary leaves, chopped
- 2 teaspoons fine sea salt
- 8 lamb loin chops, about 1¼ inches thick
- ½ cup Herb Aioli made with mint, for serving
How to Make It
- In a lasagna dish or other glass dish, combine the MCT oil, vinegar, garlic, rosemary, and salt. Stir well to combine. Place the lamb chops in the marinade, cover, and place in the fridge to marinate for at least 30 minutes or overnight. When you’re ready to grill the chops, remove them from the marinade and allow them to come to room temperature; discard the marinade.
- While the chops are coming to room temperature, preheat a grill to high heat. Once the grill is hot, place the chops on the grill and cook for 2 minutes per side for medium-rare, or until the chops reach the desired doneness. If your chops are thicker than 1¼ inches, cook them longer. Remove from the grill and place on a serving platter. Allow to rest for a few minutes before slicing. Serve with mint aioli.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
| Calories 862 kcal Calories from Fat: 684 kcal |
|
% Daily Value*
|
| Total Fat 76 g 217% |
Trans Fat 0.0 g |
carbohydrates 0.4 g 0% |
Protein 38.2 g 76% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |