Grilled Lamb with Sun Dried Tomatoes Dressing
Elevate your dinner menu with this Grilled Lamb with Sun-Dried Tomato Dressing, a recipe that’s as elegant as it is flavorful. Succulent lamb chops are marinated in a blend of olive oil, garlic, rosemary, and fresh lemon juice, imparting a fragrant, zesty undertone to the meat. Grilled to tender perfection, they're then paired with a velvety sun-dried tomato dressing—a delightful medley of tangy red wine vinegar, a touch of honey, and fresh parsley that balances savory and sweet in every bite. Perfect for a special occasion or a gourmet weeknight meal, this dish is easy to prepare in under an hour and is sure to impress with its bold Mediterranean-inspired flavors. Serve alongside roasted vegetables or a fresh green salad for a complete, mouthwatering feast. Keywords: grilled lamb, sun-dried tomato dressing, lamb chop marinade, Mediterranean flavors, quick dinner recipe.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup sun-dried tomatoes, packed in oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 2 tablespoons parsley, finely chopped
- 2 tablespoons water
Instructions
In a small bowl, mix olive oil, minced garlic, lemon juice, rosemary, salt, and black pepper to create a marinade.
Place the lamb chops in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the lamb is evenly coated, then cover and refrigerate for at least 30 minutes or up to 4 hours.
Preheat your grill to medium-high heat.
Remove the lamb chops from the marinade, shaking off any excess, and grill for 3-4 minutes per side for medium-rare, or longer if preferred. Transfer to a plate and let rest for 5 minutes before serving.
While the lamb is resting, prepare the sun-dried tomato dressing. In a food processor, combine sun-dried tomatoes, red wine vinegar, honey, parsley, and water. Pulse until smooth, adding a little more water if needed to reach the desired consistency.
Taste the dressing and adjust seasoning with salt and pepper, if necessary.
Serve the grilled lamb chops hot, drizzled with the sun-dried tomato dressing. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
4320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.1 g | 458% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 15.4 g | ||
| Protein | 239.0 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5166 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
