Prep & Cooking Time: 15 mins
Makes: 4 serves (2 chops each)
Nutritional info per serve: 265.2 calories, 35.5g protein, 1.1g carbohydrates, 0.2g fibre, 13.2g fat (5.4g saturated).
- 2-3 tblsp freshly squeezed orange juice
- 2 cloves garlic, minced
- 2 tblsp freshly chopped coriander leaves
- ½ tsp grated orange peel
- ½ tsp ground cumin
- ½ tsp cinnamon
- ¼ tsp freshly grated ginger / or minced ginger
- season with rock salt and cracked pepper
- canola oil cooking spray
- 8 lamb rib chops (or you can substitute rib chops with loin chops)
Step 1: Prepping marinade: In a small bowl, add juice, garlic, coriander and seasonings. Stir together well.
Step 2: Trim excess fat from chops and discard. Place lamb in either a shallow glass dish or resealable clip lock plastic bag. Pour marinade over lamb; turn to coat chops. Cover and refrigerate for at least 1-2 hours (or leave overnight for greater flavour).
Step 3: Preheat grill on medium. Remove lamb from marinade. Don’t discard the marinade.
Step 4: Place marinade in small saucepan, bring to a boil, then reduce heat and cook for approx. 5 minutes; reduce heat and keep warm.
Step 5: Place lamb on an oiled grill rack either on your stove top, under the grill or on the BBQ. Cook to desired stage of cooking; turn only once. Baste often with warm marinade for moist, flavoursome chops.
Step 6: Plate up chops with either steamed, oven baked, grilled vegetables or a salad. Pour remaining marinade over the chops or serve separately on the side. Lightly drizzle vegetables/salad with flaxseed oil to comply with the rules of metabolic meal construction!