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Nutrition Facts
Serving Size 146 g
(Approx. 6 Servings)
Amount Per Serving
Calories 330 Calories From Fat 210
% Daily Value*
Total Fat 23 g 29%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 590 mg 25%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 25 g
Vitamin A 0% Iron 10%
Vitamin C 6% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Yogurt Marinated Lamb

Prep Time
2 h 10 m
Cook Time
15 minutes
Total Time
2 h 25 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 cup(s) Non-Fat Plain Greek Yogurt
4 Tsp Adams Reserve Mediterranean House All Purpose Rub
2 Tbsp Ottavio Garlic Flavored Sunflower Oil with Herbs
1 lemon, zested and juiced
2 Lb Lamb Loin Chops Bone-In
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Instructions

1
In a medium bowl combine all ingredients except the lamb. Whisk to combine.
2
Add in lamb and toss to coat. Cover and place in the refrigerator for at least 2 hours.
3
After lamb has marinated, preheat the grill to high.
4
Remove lamb from bowl and lightly shake off excess marinade. Place on preheated grill for 5 to 6 minutes per side or until lamb reaches an internal temperature of 140°F for medium doneness.
5
Remove from grill and serve immediately.
6
Chef's Note: This recipe is great served with Citrus Fennel Salad.