Lemon Honey Lamb

Servings 4 people


  • 8 lamb chops
  • 3 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon raw honey
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon lemon zest
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon


  • DO-AHEAD TIP: Marinate lamb chops overnight or for at least 4 hours (see recipe).
  • Place lamb chops in a large zipper-topped plastic bag. In a medium bowl, whisk together remaining ingredients. Pour mixture over lamb chops.
  • Seal bag and refrigerate overnight or for at least 4 hours. Preheat grill to MEDIUM-HIGH.
  • Remove lamb chops from marinade (discarding marinade and bag).
  • Grill for 4 to 6 minutes per side or until the desired level of doneness is achieved.


SERVING SUGGESTION: Steamed green beans and “baked” sweet potatoes (“bake” in a slow cooker to keep your kitchen cool).
NUTRITION: per serving: 641 Calories; 54g Fat; 31g Protein; 6g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 577mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates. Points: 17
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