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Grilled Lamb Chops With Rosemary and Thyme
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Low cal: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES OR LESS
Lamb chops absorb the flavors of the marinade quickly and are a nice change from a steak. This marinade is adapted from one of my new favorite cookbooks, "Everyday Italian" by Giada De Laurentiis (Clarkson Potter, $30.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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2 garlic cloves
1 tablespoon fresh rosemary leaves, coarsely chopped
1 teaspoon fresh thyme leaves
2 tablespoon extra-virgin olive oil
8 lamb chops, about 3/4 to 1 inch thick (about 1 1/4 pounds)
Instructions:
Preheat a lightly oiled grill to medium-hot.
In a food processor, with the motor running, process the garlic, rosemary and thyme. Add the oil, and pulse to combine. Season generously with salt and pepper. Rub over the lamb chops and marinate for 15 to 20 minutes.
Season lamb chops with salt and pepper and grill for 4 to 6 minutes per side for medium-rare.
In a food processor, with the motor running, process the garlic, rosemary and thyme. Add the oil, and pulse to combine. Season generously with salt and pepper. Rub over the lamb chops and marinate for 15 to 20 minutes.
Season lamb chops with salt and pepper and grill for 4 to 6 minutes per side for medium-rare.
Notes:
To round out the meal: Corn on the cob and mixed green salad
Nutrition:
Per serving: 221 calories (percent of calories from fat, 56), 23 grams protein, trace carbohydrates, no fiber, 13 grams fat (3 grams saturated), 74 milligrams cholesterol, 110 milligrams sodium.
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