Best Grilled Rosemary Lamb Chops Recipes

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GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS



Grilled Garlic and Rosemary Lamb Loin Chops image

Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Provided by Nicole Leonard

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup red wine vinegar
2 ½ tablespoons minced fresh rosemary
¾ medium lemon, juiced
6 cloves garlic, minced
¾ teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Steps:

  • Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chops from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg

GRILLED ROSEMARY LAMB CHOPS



Grilled Rosemary Lamb Chops image

Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert.

Categories     Lamb     Low Carb     Low/No Sugar     Wheat/Gluten-Free     Rosemary     Lamb Chop     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3/4 cup balsamic vinegar
6 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons minced fresh rosemary or 3 teaspoons dried
6 garlic cloves, minced
1 teaspoon ground black pepper
12 1-inch-thick loin lamb chops, fat trimmed
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)

Steps:

  • Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
  • Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

GRILLED SHOULDER LAMB CHOPS WITH GARLIC-ROSEMARY MARINADE



Grilled Shoulder Lamb Chops With Garlic-Rosemary Marinade image

This is my favorite recipe for lamb chops-- few ingredients, simple preparation, great flavor. Shoulder lamb chops are less expensive than other lamb chops, but I think they're just as delicious. Can also be grilled on a gas grill. (from Cook's Illustrated)

Provided by Velouria

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 large garlic cloves, pureed (about 1 tablespoon)
1 tablespoon minced fresh rosemary
1 pinch cayenne pepper
2 tablespoons olive oil
4 shoulder lamb chops, about 3/4 inch thick (blade or round bone)
salt & fresh ground pepper

Steps:

  • Mix marinade ingredients in small bowl. Rub both sides of each chop with the paste; let stand at least 30 minutes. (Can be refrigerated overnight.).
  • FOR CHARCOAL GRILL:.
  • Heat enough coals to cover surface area large enough for four chops. Once coals are covered with gray ash, spread them, set grill rack in place, and cover grill with lid in order to heat rack, about 5 minutes. Or heat oven broiler.
  • Sprinkle both sides of each chop with salt and pepper to taste.
  • Position chops over hot coals. Grill until bottom of each chop is well browned, about 2 minutes. (If chops start to flame, pull off heat for a moment or extinguish flames with squirt bottle.) Turn each chop and cook about 2 more minutes for medium-rare or 2 1/2 minutes for medium. If broiling, position chops 2 to 3 inches from heating element and cook about 3 minutes each side for medium-rare and 3 1/2 minutes each side for medium.
  • FOR GAS GRILL:.
  • Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Leave one burner on high and turn other burner(s) down to medium.
  • Rub chops with oil and sprinkle with salt and pepper to taste.
  • Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees).
  • Remove chops from grill and let rest for 5 minutes. Serve immediately.

GRILLED LAMB CHOPS WITH ROSEMARY



Grilled Lamb Chops With Rosemary image

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 8

12 loin lamb chops, each about 1 -inch thick
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon anchovy paste
1 tablespoon fresh rosemary, very finely chopped
2 large garlic cloves, chopped
Salt and freshly ground black pepper
Sprigs of fresh rosemary for garnish

Steps:

  • Trim any excess fat from the lamb chops. Place them in a single layer in a dish.
  • Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade. Cover and allow to marinate at room temperature for one hour.
  • Preheat a grill or broiler to very hot.
  • Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill. Serve at once, garnished with sprigs of rosemary.

Nutrition Facts : @context http, Calories 879, UnsaturatedFat 40 grams, Carbohydrate 2 grams, Fat 81 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 556 milligrams, Sugar 1 gram

GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY



Grilled Baby Lamb Chops with Crispy Rosemary image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 6

1/4 cup olive oil
4 cloves garlic, peeled and sliced thin
4 tablespoons fresh rosemary leaves
2 lemons, zested
8 single lamb chops
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
  • Prepare a hot grill.
  • Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

GRILLED LAMB CHOPS WITH ROSEMARY, SALT, AND TAPANADE AIOLI



Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli image

Provided by Bobby Flay

Categories     main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 13

1/2 cup prepared mayonnaise
1 lemon, zested
2 teaspoons fresh lemon juice
2 anchovy fillets, drained
2 cloves garlic, chopped
3 tablespoons pitted nicoise olives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons fresh rosemary plus sprigs, for garnish
1/4 cup kosher salt
12 bone-in baby lamb chops, Frenched
2 tablespoons olive oil
Freshly ground black pepper

Steps:

  • Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives and salt and pepper and pulse a few times just to incorporate the olives, not puree them. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated.
  • For the lamb chops:
  • Combine the rosemary and salt in a food processor and process until combined.
  • Heat the grill to high.
  • Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving. Top each chop with a dollop of the aioli. Garnish with rosemary sprigs.

GARLIC AND ROSEMARY GRILLED LAMB CHOPS



Garlic and Rosemary Grilled Lamb Chops image

This is my way of cooking delicious Lamb Chops and the only way I ever do and so easy to do. I've also made them on the stove top and still very good. Company always love them and is a treat as many people don't try to cook it themselves.

Provided by CC G

Categories     Lamb/Sheep

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5

6 lamb chops (large)
1 tablespoon rosemary, chopped
1 tablespoon garlic, chopped
2 tablespoons olive oil
salt and pepper

Steps:

  • Combine rosemary, garlic, olive oil and salt and pepper in a bowl.
  • Rub ingredients on both sides of lamb chops.
  • Marinate 4 hours or overnight.
  • Grill on medium-high heat and sear (approximately 3-4 minutes per side) or to your taste-lamb should be slightly pink in the center.
  • Rest for 10 minutes cover with aluminum foil.
  • Enjoy!

Nutrition Facts : Calories 1010.2, Fat 89.5, SaturatedFat 35.4, Cholesterol 210.9, Sodium 160.8, Carbohydrate 1.6, Fiber 0.2, Protein 46.8

GRILLED ROSEMARY LAMB CHOPS



Grilled Rosemary Lamb Chops image

Dinner ready in 25 minutes! Enjoy these herbed lamb chops grilled to perfection - a mouth-watering meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon country-style Dijon mustard
1 tablespoon chopped fresh rosemary
2 teaspoons honey
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
6 French-cut baby lamb chops (1 to 1 1/4 inches thick)

Steps:

  • Heat gas or charcoal grill. In small bowl, mix all ingredients except lamb. Spread mixture on one side of each lamb chop.
  • Place lamb on grill, coated side up, over medium heat. Cover grill; cook 12 to 15 minutes or until thermometer inserted in center reads 145°F.

Nutrition Facts : Calories 330, Carbohydrate 7 g, Cholesterol 140 mg, Fat 2, Fiber 0 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 1/2 g

LAMB CHOPS GRILLED IN ROSEMARY SMOKE



Lamb Chops Grilled in Rosemary Smoke image

From the Williams-Sonoma "Steak and Chop" cookbook. DH and I made these a few nights ago and thought they were delicious! We let them rest at room temperature for about an hour. Prep time includes up to an hour to let the meat rest and the half hour for soaking the rosemary.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 1h17m

Yield 4 serving(s)

Number Of Ingredients 8

12 lamb loin chops, trimmed of excess fat (at least 1 1/2 inches/4 cm thick)
1/4 cup chopped fresh rosemary leaf (or 2 Tb dried)
8 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper
2 teaspoons olive oil (or more if needed)
8 large rosemary sprigs, stems with leaves (soaked in water at least 30 minutes)
rosemary sprig (for garnish)

Steps:

  • Slash the edges of the chops in 1 or 2 places to prevent curling.
  • To make the herb paste, in a small bowl, mix together the rosemary, garlic, salt, pepper, and 2 tsp olive oil to make a thick paste. Add a little more olive oil if needed to achieve the desired consistency. Rub the meat all over with the paste. Let rest at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature before grilling, if necessary.
  • Prepare a charcoal or gas grill for direct cooking over high heat. Put the rosemary stems on the charcoal or directly on the gas burners. (As the chops cook, the rosemary paste will char and fall off into the fire to provide even more rosemary smoke). As the rosemary begins to smoke, arrange the chops over direct heat, and grill, covered, turning often, to the desired doneness, 3-6 minutes on each side. (Move the chops to cooler area of the grill if flare-ups occur).
  • Test for doneness by inserting an instant thermometer away from the bone or by cutting into the chops near the bone. Remove the chops from the grill when the thermometer registers 130 degrees Farenheit (54 C) and the meat is still quite pink near the bone for medium-rare.
  • Transfer the chops to a platter and let rest, tented loosely with aluminum foil, for 5 minutes. Serve 3 chops per diner, garnished with rosemary sprigs.

Nutrition Facts : Calories 916, Fat 78.3, SaturatedFat 33.9, Cholesterol 210.9, Sodium 1324, Carbohydrate 2.7, Fiber 0.5, Sugar 0.1, Protein 47

GRILLED LAMB CHOPS WITH ROSEMARY, SALT AND TAPANADE AIOLI



GRILLED LAMB CHOPS WITH ROSEMARY, SALT AND TAPANADE AIOLI image

Yield 4-6 people

Number Of Ingredients 15

For the tapanade aioli:
1/2 cup prepared mayonnaise
1 lemon, zested
2 teaspoons fresh lemon juice
2 anchovy fillets, drained
2 cloves garlic, chopped
3 tablespoons pitted nicoise olives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the lamb chops:
1 1/2 tablespoons fresh rosemary plus sprigs, for garnish
1/4 cup kosher salt
12 bone-in baby lamb chops, Frenched
2 tablespoons olive oil
Freshly ground black pepper

Steps:

  • Directions For the tapanade aioli: Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives and salt and pepper and pulse a few times just to incorporate the olives, not puree them. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated. For the lamb chops: Combine the rosemary and salt in a food processor and process until combined. Heat the grill to high. Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving. Top each chop with a dollop of the aioli. Garnish with rosemary sprigs. Recipe courtesy Bobby Flay, 2007

PAN-GRILLED ROSEMARY LAMB CHOPS



Pan-Grilled Rosemary Lamb Chops image

Protein-rich and easily prepared, this recipe provides a new flavor avenue for the traditional spring lamb entree.

Provided by cannedfood

Categories     Lamb/Sheep

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

non-stick cooking spray
4 lamb loin chops (about 4 ounces each)
2 tablespoons olive oil
2 tablespoons rosemary
salt and freshly ground black pepper, to taste
2 garlic cloves, chopped
1 (16 ounce) can cannellini or 1 (16 ounce) can great northern white beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, no-salt added, drained

Steps:

  • Heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray. Dry the chops thoroughly and rub them with 1 tablespoon olive oil, 1 tablespoon rosemary, salt and black pepper.
  • Cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness. Remove the chops from the skillet and keep warm on a plate. Reduce heat. Add the remaining tablespoon of olive oil, rosemary and garlic to the skillet. Cook for 1 minute. Stir in beans, tomatoes, salt and black pepper to taste. Cook for 5 minutes. Top chops and serve from the skillet.
  • Nutritional Information Per Serving: Calories 345; Total fat 22g; Cholesterol 66mg; Sodium 414mg; Carbohydrate 16g; Fiber 5g; Protein 20g Adapted from "Half Scratch Magic" cookbook, published by Clarkson Potter. Printed with permission.

Nutrition Facts : Calories 516.9, Fat 32.6, SaturatedFat 12.2, Cholesterol 70.3, Sodium 282.5, Carbohydrate 32, Fiber 7, Sugar 3.8, Protein 24.7

GRILLED LEMON-PEPPER LAMB CHOPS WITH ROSEMARY-DIJON BBQ SAUCE



Grilled Lemon-Pepper Lamb Chops with Rosemary-Dijon BBQ Sauce image

This quick grill dish makes it easy to come home after work and eat well. The secret is in the simple sauce all seasoned up with the classic flavor partners that lamb loves the most-rosemary and Dijon mustard.

Yield feeds 4

Number Of Ingredients 14

2 tablespoons butter
1/3 cup chopped shallot
Pinch each of kosher salt and black pepper
4 large cloves garlic, chopped
3/4 cup red wine
1 sprig rosemary
1/4 cup Dijon mustard
1 cup Mutha Sauce (page 165)
Juice of 1/4 lemon
1 tablespoon honey
1/4 cup sliced scallion
8 center-cut loin lamb chops (2 1/2 to 3 pounds)
Olive oil
Lemon pepper

Steps:

  • Fire up the grill. While that's heating, make the sauce. Toss the butter into a small saucepan and melt over medium heat. Add the shallots, season with salt and pepper, and cook til just wilted. Toss in the garlic and cook for 1 minute more.
  • Splash in the red wine and add the rosemary and mustard. Raise the heat to high, and reduce the sauce rapidly for 2 to 3 minutes. Mix in the Mutha Sauce, lemon juice, and honey and simmer for a minute or two to blend the flavors. Keep warm.
  • Rub the chops down with oil. Season both sides with a generous sprinkling of lemon pepper. Place over the coals. Cook for about 4 minutes, then flip the chops and cook for another 3 to 4 minutes, or til a rosy medium-rare, 130° to 135°. Pull them off the grill.
  • Fish out the rosemary sprig from the sauce, and stir in the scallions. Pour it over the chops and enjoy.

GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY



GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY image

Categories     Lamb     Appetizer

Yield 4

Number Of Ingredients 6

1/4 cup olive oil
4 cloves garlic, peeled and sliced thin
4 tablespoons fresh rosemary leaves
2 lemons, zested
8 single lamb chops
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest. Prepare a hot grill. Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve

GRILLED ROSEMARY LAMB CHOPS WITH FIG & BLACK OLIVE TAPENAD



GRILLED ROSEMARY LAMB CHOPS WITH FIG & BLACK OLIVE TAPENAD image

Categories     Marinade     Lamb     Low Carb

Yield 8 servings

Number Of Ingredients 12

1 cup loosely packed flat leaf parsley leaves
12 garlic cloves
1/3 cup finely chopped rosemary
12 oil-packed anchovy fillets, drained and coarsely chopped
2 T minced fresh thyme leaves, or 2 tsp dried crumbled
4 tsp freshly ground black pepper
2 tsp kosher salt
3/4 cup olive oil
1/2 cup dry red wine, such as Sangiovese or Chianti
1 T fresh lemon juice
24 well-trimmed baby loin lamb chops, rib bones frenched
Fig & Black Olive Tapenade

Steps:

  • In a food processor, combine the parsley, garlic, rosemary, anchovies, thyme, pepper, salt & olive oil. Puree until smooth. Transfer to nonreactive container. Stir in wine and lemon juice. This marinade can be prepared several days in advance; store in 'fridge. In a nonreactive container, combine the chops and the marinade. Refrigerate, covered for at least 3 hours, and up to 24. When grill is read, lift chops from the marinade, and reserve the marinade. Wipe the marinade from the bones, and lay them on the rack. Grill about 2-3 minutes per side for rare meat (which is really how lamb this young and tender should be served) Transfer to heated plates, spoon on a dollop of tapenade beside each portion and serve at once.

GRILLED ROSEMARY LAMB CHOPS



Grilled Rosemary Lamb Chops image

Put your lamb chops on the barbie for this simple, delicious recipe. Adapted from a recipe from Southern Living. Posted for ZWT 8 Australia/New Zealand

Provided by AlaskaPam

Categories     Lamb/Sheep

Time P1DT13m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon rosemary, dried
1 tablespoon lime juice
1/4 teaspoon ground pepper
2 garlic cloves, minced
1 green onion, chopped
8 lamb loin chops, 1 1/2 inches thick

Steps:

  • Place the first 7 ingredients in a large, heavy duty, zip top bag. Add the lamb and marinate in the refrigerator for 8-24 hours, turning from time to time.
  • Allow to sit at room temperature for about 30 minutes, and then drain and discard the marinade. Grill over medium heat, turning occasionally, until done to desired doneness, about 12-15 minutes.

Nutrition Facts : Calories 727.7, Fat 64.1, SaturatedFat 24.2, Cholesterol 140.6, Sodium 111.4, Carbohydrate 4, Fiber 0.2, Sugar 2.5, Protein 31.3

*GRILLED ROSEMARY LAMB CHOPS



*GRILLED ROSEMARY LAMB CHOPS image

Categories     Lamb

Yield 4-6

Number Of Ingredients 7

¾ c. balsamic vinegar
6 T. olive oil
3 T. lemon juice
3 T. minced fresh rosemary
6 garlic cloves, minced
1 t. black pepper
12 1-in. thick loin lamb chops

Steps:

  • Mix first six ingredients in bowl. Place lamb chops in single layer in baking dish. Pour marinade over. Cover and refrigerate for 4 hours, turning occasionally. Prepare barbecue. Season lamb with salt and pepper and place on grill. Grill for approximately 4 minutes per side for medium rare, basting often with marinade.

GRILLED LEMON AND ROSEMARY LAMB CHOPS



Grilled Lemon and Rosemary Lamb Chops image

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 8

Number Of Ingredients 10

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin chops

Steps:

  • Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g

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