Grilled Lamb Chops

You'll savor these grilled lamb chops! This recipe is straightforward, reinvented with a few tricks to give it an exquisite aroma and flavor. With red wine and oregano, if you enjoy timeless meat recipes with a personal touch, we share the step-by-step on this website.

Calories and vitamins of lamb chops

Some meats tend to be dry like chicken, but others are very juicy like lamb. This meat has always been valued for its intense flavor, even appearing in Spanish proverbs: "From the sea the grouper, and from the land the lamb" which means that grouper is the best food from the sea, and lamb is the best one from meat. In Spain, this meat is traditional in many regions like Aragon, with its well-known young lamb, in Burgos, or in Guadalajara. Lamb meat is highly valued in Islamic countries as it is allowed by Islam, unlike pork.

Lamb has 250 calories per serving, this is because it has a higher percentage of fat than other meats, 20 grams per serving. A high percentage of these fats are saturated, but it also contains polyunsaturated fats. This meat has a good proportion of proteins, 16 grams. Lamb meat is a source of B vitamins, such as B3 providing 7.6 mg or B12, providing 1.10 ug. It also contains iron 3.20 milligrams. In terms of minerals, the chops have 3.20 milligrams of iron, 8 grams of calcium, and 230 g of potassium. It also has magnesium, 15.70 grams, and 5.40 mg of iodine.

How to make the recipe Grilled Lamb Chops

1. Crush the garlic and introduce it into a freezer type Zip bag
2. Season the chops with black pepper, and introduce them into the bag.
3. Add red wine, dry oregano, and olive oil.
4. Close the bag and rub for a few seconds. Let it rest for 10 minutes at room temperature.
5. Prepare a grill type skillet, no need to add oil. You can paint the meat with the rest of the marinade left in the bag. When it's hot, cook the chops for about two minutes on each side or until they are golden.

Notes and Tips

These chops are best if left at room temperature before cooking, generally, all meat is better if not cooked 'straight from the fridge'. Don't worry, once cooked it poses no danger, as the cooking kills any bacteria. Did you like the recipe?