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Marinated Lamb Loins

  

Lamb is a tasty alternative to beef. Cuts of lamb, like the loin, are low in fat, which can be a good choice for heartburn sufferers. Orange juice gives the marinade a sweet, fresh taste and is not an irritant since so little is used. Rosemary is one of the best herbs to use when cooking lamb and it perks up the recipe.

MARINATED LAMB LOINS
Makes 4 servings

1 pound lamb loin
1/3 cup orange juice
2 tablespoons packed brown sugar
1 tablespoon olive oil
1 teaspoon dried rosemary, crumbled
½ teaspoon salt

1. In a small bowl whisk together the orange juice, brown sugar, oil, rosemary and salt.
2. Place the lamb in a shallow glass casserole dish, and pour the mixture over the top. Turn the lamb over several times to coat. Cover the casserole, and refrigerate for about 2 hours, turning occasionally.
3. Preheat grill (or oven to 375°F).
4. Remove the lamb from the marinade. Discard any un-used marinade. Place on preheated grill (if roasting place it on a baking sheet). Cook for about 15 minutes, or until desired doneness. Let stand for 5 minutes. Slice the loin diagonally into ½-inch slices, and serve.

Nutrient Information Per Serving:

Calories	120	Carbohydrate	4g	Protein	13g
Fat	6g	Sodium	185mg	Cholesterol	40mg

Recipe developed by Pat Baird for the National Heartburn Alliance.