Serves: 4
Total Calories: 854
Mix the hummus, lemon juice, and yogurt in a bowl. Reserve 1/3 cup and toss the rest with the lamb chops in a large zipper bag refrigerate for at least 1 hour.
Prepare a grill for direct grilling and heat to high rub the rack with oil. Remove the chops from the marinade and wipe off any excess. Grill for 3 to 4 minutes per side for medium-rare. Serve the chops topped with the reserved hummus mixture.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Garlic Garbanzo Lamb Chops recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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