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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 (5-ounce) lean lamb loin chops (3/4 inch thick) |
2 tablespoons dry red wine |
2 tablespoons water |
1 tablespoon chopped garlic |
2 teaspoons dried rosemary, crushed |
vegetable cooking spray |
2 tablespoons plain nonfat yogurt |
1 teaspoon dijon mustard |
1 teaspoon capers |
1/2 teaspoon lemon juice |
1/8 teaspoon hot sauce |
Directions:
1. Trim fat from lamb chops; place chops in a small heavy-duty, zip-top plastic bag. Combine wine and next 3 ingredients; pour over chops. Seal bag, and shake until chops are well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
2. Remove chops from bag, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chops on rack; grill, covered, 10 minutes on each side or to desired degree of doneness. Transfer to serving plates, and keep warm.
3. Combine yogurt and remaining ingredients, stirring well. Spoon yogurt mixture over chops.
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