This marinade can be used on lamb chops or for kebabs.
Whisk all ingredients together and then add the lamb. Refrigerate for at least 6 hours up to 24. If using a vaccum sealer you can cut the time. 6 hours gives almost a 24 result.
Brush marinade off the lamb with a brush and let sit at room temp for at least 30 min.
Season the lamb with salt and pepper and grill to medium rare.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 38 | ||
Calories from Fat: 31 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 304mg | 10 % | |
Potassium 28.2mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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