Marinated Lamb Loins
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

Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle

Savory Baking

Stonewall Kitchen Breakfast

 

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Marinated Lamb Loins

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