This is our second time making this Cooking Light recipe, and we were just as pleased as the first go…though I wish I had remembered to write it down then, because I felt like there was too much lemon BOTH times. We marinated this for about 4 hours (rather than 15 minutes in the original), and grilled them outdoors. Next time I might add a bit more garlic and about half the lemon. We served this with orzo salad and minted zucchini ribbons.
• 1 tablespoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 2 garlic clove, minced
• 8 (4-ounce) lamb loin chops, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
Combine lemon juice, olive oil, oregano, and garlic in a large zip-top plastic bag. Add lamb to bag, turning to coat. Seal and marinate at room temperature 15 minutes to 4 hours, turning occasionally.
Heat a grill to medium-high heat. Remove lamb from marinade; discard marinade. Sprinkle lamb evenly with salt and pepper. Coat pan with cooking spray. Add lamb to pan, and cook for 3 minutes on each side or until desired degree of doneness.