Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) boneless lamb loin chops, four small
- 7.1 oz (200 g) tomatoes, chopped
- 6.3 oz (180 g) cucumber, chopped
- 0.4 oz (10 g) fresh mint, chopped
- 3.1 tsp (14 g) olive oil
- 1.1 oz (30 g) lemon juice
- 0.2 oz (6 g) garlic, minced
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Mix lamb with half the oil, garlic, half the mint, half the salt and pepper. Refrigerate for 30 minutes, additional to preparation time.
- Heat a clean grill to medium-high. Grill chops for 3–5 minutes per side, adjusting for thickness, until they reach 145°F (63°C).
- Rest on a clean plate for at least 3 minutes, additional to grilling time. Mix tomatoes, cucumber, remaining mint, oil, lemon and salt.
- Serve two small chops per person with salad.
Cook’s note: Boneless loin chops are specified so the meat weight and nutrition exclude bones.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 484 kcal · Protein 39 g · Carbohydrates 10 g · Fat 32 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.