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Grilled Lamb with Tomato-Basil Marinade

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"Lamb, prepared with this easy marinade and grilled to perfection, invites your guests to enjoy a dinner that's simple to prepare but offers the aroma and taste of an evening in Tuscany. What could be better than that?"
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4 h 23 m servings 237 cals
Original recipe yields 8 servings (8 chops)

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  • Prep

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  1. Mix tomato paste, red wine, olive oil, garlic, and basil in a small bowl to make the marinade.
  2. Place lamb chops in a glass or ceramic container; paint both sides thoroughly with the marinade. Cover bowl with plastic wrap; refrigerate for at least 4 hours.
  3. Preheat an outdoor grill to 475 degrees F (245 degrees C) and lightly oil the grate.
  4. Wipe most the marinade off the lamb, leaving a light coating. Sprinkle with salt and pepper.
  5. Grill lamb until firm and reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).


  • Cook's Notes:
  • You can use half of a butterflied boneless leg of lamb in place of the chops.
  • Adjust cooking time for rare, medium, or well-done servings or according to the thickness of the lamb.

Nutrition Facts

Per Serving: 237 calories; 15.6 g fat; 5.2 g carbohydrates; 15.2 g protein; 56 mg cholesterol; 251 mg sodium. Full nutrition

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