3 tbsp liquid honey
2 tsp grated lemon rind
3 tbsp lemon juice
3 tbsp vegetable oil
1 tbsp chopped fresh thyme (or 1 tsp)
2 tsp dijon mustard
1 clove garlic, minced
1/4 tsp each salt and pepper
8 lamb loin chops
4 cups baby spinach leaves
Half sweet orange or red pepper, sliced
Quarter red onion, thinly sliced
4 lemon wedges
1. In large bowl, whisk together honey, lemon rind and juice, oil, thyme, mustard, garlic, salt and pepper; remove 1/4 cup of the dressing and set aside.
2. Add chops to bowl, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
3. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes.
4. In salad bowl, toss spinach, orange pepper and red onion with reserved dressing. Divide among plates; top with lamb chops. Serve with lemon wedges.
Yield: 4 servings
cal 267
pro 19 g
total fat 14 g
sat. fat 3 g
carb 17 g
fibre 1 g
chol 68 mg
sodium 216 mg