Total: 1 hr 15 min
Prep: 5 min
Inactive: 1 hr
Cook: 10 min
Yield: 4 servings
1/4 cup honey
1 tablespoon honey
2 tbsp of vegetable oil
14 cup apple cider vinegar
1 teaspoon cumin powder
1/2 teaspoon crushed red pepper flakes
8 1/2-inch boneless lamb chops (about 3 ounces each)
freshly ground black pepper and salt
Make the marinade first. In a small mixing bowl, combine the honey, oil, vinegar, cumin, and red pepper flakes. Isn’t it simple?
Sprinkle salt and pepper on both sides of the lamb chops and place in a resealable plastic bag with the marinade. Allow to sit for 1 hour on the counter. That’s simple. v Over medium heat, heat a grill or grill pan.
Remove the lamb chops from the bag and season with salt and pepper to taste. Place the lamb chop on the grill and cook for 4 minutes, or until it releases from the grill.
Cook for another 3 minutes on the other side. If using a grill pan, cook in batches to avoid steaming the chops. Don’t worry if you don’t have either; you can make this in a pan. It’s that simple fiber; 15 g sugar; 20 g protein