I developed this recipe as part of my exploration of a low-sodium lifestyle, and it’s a keeper. This recipe does include some salt by way of low-sodium soy sauce and a little Worcestershire sauce, but by comparison to other recipes out there, the sodium is very low because I added very little of each in the marinade. Instead, I relied on other flavors such as Herbes de Provence and salt-free citrus pepper, to pack a flavorful punch, as well as a nice hit of smoke from the grill to round out a satisfyingly savory bite! Enjoy with low-sodium maple and pumpkin-pie spice carrots for a terrific healthy meal anytime of the year!
Low-Sodium Herb-Crusted Grilled Small-Loin Lamb Chop
Ingredients
Instructions
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Combine the red wine, low-sodium soy sauce and Worcestershire sauce in a resealable bag and shake to combine. Place the lamb chops in the mixture and let them marinate for a couple of hours in the fridge.
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About a half an hour before you want to grill, take the chops out of the fridge and let them sit at room temperature to take the chill off.
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In a mortar and pestle, grind the Herbes de Provence and the citrus-pepper until it is fine powder.
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Pre-heat the grill to medium-high heat.
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Remove chops from marinade and discard marinade. Dry the chops with paper towels. Sprinkle about 1/2 tsp of the herb mixture onto one side of each chop. Place the chop herb-side up on the grill and cook for about 2 minutes before flipping them. Sprinkle another 1/2 tsp of the herb mixture o the other side of the chop and turn after about 2 minutes. Repeat another cycle with our without the herb mixture, depending on how spicy you like your chops.
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Remove chops from the grill and let rest under an aluminum foil tent for about 5 minutes.
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Enjoy with sides of roasted carrots and asparagus or other seasonal vegetables. Pairs well with a nice zinfandel.
