Directions:
- In a small bowl, combine the water, vinegar, oil and seasonings. Pour 1/4 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side, basting occasionally with reserved marinade.
- Grill 1-2 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.44 Kcal (1270 kJ) | ||
| Calories from fat | 260.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.91g | 44% | |
|---|---|---|---|
| Cholesterol | 47.65mg | 16% | |
| Sodium | 51.14mg | 2% | |
| Potassium | 88.72mg | 2% | |
| Total Carbs | 0.67g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 9.48g | 19% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 22.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 288.17 Kcal (1207 kJ) | ||
| Calories from fat | 247.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.46g | 44% | |
|---|---|---|---|
| Cholesterol | 45.25mg | 16% | |
| Sodium | 48.57mg | 2% | |
| Potassium | 84.26mg | 2% | |
| Total Carbs | 0.64g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 9.01g | 19% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 21mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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