Garlic-and-Chili-Rubbed Lamb

Prepare the rub ahead of time and put it on the lamb, then refrigerate for at least 4 hours before dinner. When it's time to eat, just grill the meat for a quick, low-calorie meal.

Garlic-and-Chili-Rubbed Lamb
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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
15 mins
Marinate:
4 hrs to 24 hrs
Grill:
16 mins to 18 mins
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Garlic-and-Chili-Rubbed Lamb

Ingredients
4
large cloves garlic, minced
1/2
teaspoon salt
1
tablespoon chili powder
1
teaspoon ground cumin
1/2
teaspoon sugar
1/2
teaspoon ground black pepper
1/2
teaspoon dried thyme, crushed
1/4
teaspoon ground cinnamon
1/4
teaspoon ground allspice
2
teaspoons olive oil
8
lamb rib or loin chops, cut 1 inch thick
 
Grilled tomatoes (optional)

Directions

  1. On a cutting board using the flat side of a chef's knife smear together the garlic and salt to form a paste. Transfer garlic paste to a small bowl. Stir in chili powder, cumin, sugar, pepper, thyme, cinnamon, and allspice. Stir in enough olive oil to make a paste. Rub lamb chops all over with the paste. Cover and refrigerate lamb for 4 to 24 hours.
  2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chops on grill rack over drip pan. Cover and grill to desired doneness, turning once halfway through grilling. Allow 16 to 18 minutes for medium rare (145 degrees F), or 18 to 20 for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) If desired, serve with grilled tomatoes.

Nutrition Facts

(Garlic-and-Chili-Rubbed Lamb)
    Per serving:
  • 199 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 64 mg chol.,
  • 381 mg sodium,
  • 3 g carb.,
  • 1 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet
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