July is National Grilling Month, but this easy and mouthwatering recipe will have you firing up the grill all year long. According to the Tri-Lamb Group, on average, a 3-ounce serving of lamb is lean—about 175 calories. Lean cuts include the leg, loin, and rack. Lamb provides vitamins and minerals and is an excellent source of protein, which helps keep hunger at bay, preserves lean body mass, and regulates blood sugar. 

A 3-ounce serving has 23 grams of protein—nearly half of the daily recommended needs. The same serving size also offers a good dose of heart-healthy monounsaturated fat and almost five times the amount of omega-3 fatty acids as found in beef. 

*Recipe from Italian Recipes for Dummies by Amy Riolo.

PREP TIME: 5 MIN

COOK TIME: 25 MIN

YIELD: 5 SERVINGS

INGREDIENTS

*        4 cloves garlic, peeled and minced

*        3 tablespoons Amy Riolo Selections or other good-quality extra virgin olive oil

*        Juice of 1 lemon

*        1 teaspoon finely chopped fresh rosemary or thyme

*        1 teaspoon unrefined sea salt

*        1/2 teaspoon freshly ground black pepper

*        2 1/2 pounds lamb loin chops (or 10 loin chops)

DIRECTIONS

Combine garlic, olive oil, lemon, rosemary, salt, and pepper in a small bowl. Place lamb chops on s large tray, and rub garlic oil mixture all over the chops; set aside while the grill heats. On the gas grill, turn all burners to high, close the lid, and heat until the grates are hot, about 15 minutes. Scrape grates clean. Grill lamb chops for about 6 minutes per side or until cooked to 145 degrees or until desired doneness. Move to a clean plate, and let rest for 5 minutes, covered with aluminum foil before eating.

TIP: Serve this dish with any fresh or spicy tomato sauce except meat ragu. Use leftover meat on salads, in soups, panini, and pasta dishes.

Pair this dish with a bottle of Sagrantino di Montefalco or similar. Dark in color, it has a captivating sense of smell where the variety of forest scents are concentrated. The sip is broad, thick or “chewable,” dry, and with a long and persistent finish.

NOTE: Rubbing the lamb with the marinade prior to grilling helps protect it from the carcinogens that are associated with grilling, in addition to giving it great flavor.

VARY IT!

Goat and veal can also be prepared this way.

Recipe photo credit: Wendy Jo Peterson and @reminiscewithus