RSSPat Baird
Marinated Lamb Loins
Lamb loins offer a tasty, low-fat change of pace from beef. Orange juice gives the marinade a sweet, fresh taste, and rosemary -- one of the best herbs to use when cooking lamb -- perks up the recipe.
Makes 4 servings
Ingredients
1 pound lamb loin
1/3 cup orange juice
2 tablespoons packed brown sugar
1 tablespoon olive oil
1 teaspoon dried rosemary, crumbled
½ teaspoon salt
Directions
1. In a small bowl, whisk together the orange juice, brown sugar, oil, rosemary and salt.
2. Place the lamb in a shallow glass casserole dish and pour the mixture over the top. Turn the lamb over several times to coat. Cover the casserole and refrigerate for about 2 hours, turning occasionally.
3. Preheat grill (or oven to 375 F).
4. Remove the lamb from the marinade. Discard any un-used marinade. Place the lamb on the preheated grill (if roasting in the oven, place it on a baking sheet). Cook for about 15 minutes or until desired doneness. Let stand for 5 minutes. Slice diagonally into 1/2-inch slices and serve.
Nutrition information (per serving)
Calories: 120
Carbohydrate: 4g
Protein: 13g
Fat: 6g
Sodium: 185g
Cholesterol: 40mg
Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the
author of numerous award-winning articles and cookbooks, including
Be Good to Your Gut: Recipes and Tips for People With Digestive Problems
Available at Amazon.com:
Be Good to Your Gut: Recipes and Tips for People With Digestive Problems
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Marinated Lamb Loins
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