Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
439
Calories
26g
Protein
35g
Fat
6g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 thick-cut bone-in lamb loin chops
- 1 tsp rosemary , finely chopped
- 2 tsp thyme , finely chopped
- Salt
- Freshly-ground black pepper
- 1 Tbsp smoked paprika
- ½ head garlic
- 4 tsp cayenne pepper
- Olive oil
Directions
1
Rub the cut side of the halved garlic head all over lamb chops. Brush with olive oil and rub seasonings into meat. Refrigerate for at least 1 hour.
2
Grill chops over high heat for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat these steps on the other side of the chops.
3
Move meat to medium heat and cook, turning often, until internal temperature reaches 140°F for medium rare.
4
Remove and let rest 7 minutes. Serve warm.
Recipe sourced from
wikibooks