Rosemary Garlic Grilled Lamb Loins
This recipe is very easy to through together and perfect for a hot day when you don’t want to turn on your stove. This high protein low carb recipe is perfect light but filling meal on a hot summer day. The marinade is crucial to this lamb being so flavorful, so make sure you marinate the lamb for 4 hours or prep the night before. You could also make marinate this before work and then once you are off, throw these lamb loins on the grill for an easy dinner on a busy weekday night. This recipe is great with a salad, couscous with peas and cherry tomatoes, Garlic herb Right Rice with artichokes and roast chickpeas or cauliflower rice. – Kara, The Accidental Chef
Serves 10
Ingredients:
- 10 lamb loin chops
- 6 tsp of Reduced Sodium Worcestershire Sauce
- 1 cup of Olive oil
- 1/2 cup + 2 tbsp. of Rosemary leaves
- 6 Fresh Bay leaves
- 10 whole peeled cloves of Garlic
- 1 tsp of black pepper
- 1/4 tsp of salt
Directions:
Prepare the marinade by combining the olive oil, Worcestershire, rosemary, bay leaves, garlic, salt, and pepper in a blender or food processor.
Blend it into a smooth thick marinade.
Put the lamb loin chops in a Tupperware container and pour the marinade over the meat.
Make sure to evenly coat all sides of the meat.
Cover and refrigerate to marinate for 4 hours minimum.
After the minimum 4 hours of the lamb marinating in the fridge, heat your grill up to medium high heat. Grill the chops on the grill for 8-10 mins. Make sure to flip the chops so they are evenly cooked.
Let cool and serve! Goes great with cauliflower rice or couscous with peas and cherry tomatoes!
Serves 10 | Serving size: 1 Lamb Loin Chop | Calories per serving: 456 | Fat per serving: 33.9 g | Carbs: 4 g | Protein: 34.1 g
