Lamb doesn’t have to be served just for Easter! In fact, spring lamb is in season (sounds logical, right?). And, if you already know your lamb chops, you can appreciate the tasty and healthy eating advantages of spring lamb over summer or autumn lamb: its smaller, slender bones, more tender (melt-in-your-mouth) consistency, and subtler flavor.
Today’s simple and healthy recipe, grilled or broiled loin chops are lower in fat than other cuts of lamb. Since lamb is such a rich meat, the chops really don’t need to be very big. Tip: Choose joints and cuts carefully; go for lean pieces and avoid any with yellow or crumbly fat.
- 1 tsp olive oil
- 2 tbsp lime juice
- 2 tsp cumin
- 4 lamb loin chops, visible fat trimmed
Preheat grill or broiler. Blend oil, lime juice and cumin. Brush both sides of each lamb chop with lime and cumin mixture. Place lamb chops on a broiler rack coated with nonstick cooking spray. If grilling, the rack should be sprayed before preheating. Grill or broil (3-4 inches from heat) for 5-6 minutes each side.
For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites.