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Balsamic-Dijon Provençal Lamb Chops: Main Image

Quick Facts

Nutrition Facts

Calories 244
  Calories from Fat 129 (53%)
(23%)Total Fat 15g
(18%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
(18%)Cholesterol 54mg
(7%)Sodium 159mg
(10%)Potassium 341mg
Total Carbohydrate 10g
(4%)Dietary Fiber 1g
Sugars 7g
Sugar Alcohols 0g
(37%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Balsamic-Dijon Provençal Lamb Chops


  • 4 lamb chops (loin, rib, sirloin, or shoulder)

  • 1 clove garlic, minced

  • 1/3 cup olive oil

  • 5 Tbs balsamic vinegar

  • 3 Tbs fresh lemon juice

  • 2 Tbs sugar

  • 2 Tbs Dijon-style mustard

  • 4 tsp herbes de Provence

  • Salt and pepper to taste

Add a French perk to the flavor of an ordinary lamb chop.


  • In a mixing bowl, combine garlic, olive oil, vinegar, lemon juice, sugar, mustard, salt, and pepper.
  • Pierce lamb chops with a fork several times on all sides.
  • Place chops in a plastic food storage bag; coat with marinade. Refrigerate for 1 to 2 hours.
  • Remove chops, discarding remaining marinade.
  • For 1-inch chops, broil or grill chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Cook times will vary depending on thickness of chops.
  • Or, pan fry chops then transfer to a baking sheet; finish cooking at 400°F until desired doneness.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.