Low-Sodium Herb-Crusted Grilled Small-Loin Lamb Chop


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!

Ingredients
  • 4 small-loin lamb chops (~1" thick)
  • 2 cups red wine
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Dried Herbes de Provence
  • 1 tbsp salt-free citrus pepper seasoning
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    In a mortar and pestle, grind the Herbes de Provence and the citrus-pepper until it is fine powder.
  4. 4
    Pre-heat the grill to medium-high heat.
  5. 5
    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.
  6. 6
    Remove chops from the grill and let rest under an aluminum foil tent for about 5 minutes.
  7. 7
    Enjoy with sides of roasted carrots and asparagus or other seasonal vegetables. Pairs well with a nice zinfandel.
Read it online: https://thestonesoupcook.com/recipe/low-sodium-herb-crusted-grilled-small-loin-lamb-chop/

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