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Nutrition Facts
Serving Size 337 g
(Approx. 4 Servings)
Amount Per Serving
Calories 530 Calories From Fat 350
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 300 mg 13%
Total Carbohydrate 14 g 5%
Dietary Fiber 2 g 8%
Sugars 9 g
Protein 31 g
Vitamin A 20% Iron 20%
Vitamin C 50% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Lamb Chops with Watermelon Salsa Crudo
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

16 Oz watermelon, diced
1/2 cup(s) red onion, small diced
1 jalapeño, diced
1/4 cup(s) cilantro, chopped
1/4 cup(s) mint, chopped
1/2 cup(s) strawberries, chopped
1/2 cup(s) Cotija cheese, crumbled
1 lime, juiced and zested
8 lamb t-bones, about 2 lbs.
1/2 cup(s) olive oil, divided use
1 1/2 Tsp ground cumin
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Combine watermelon, onions, jalapeños, cilantro, mint, strawberries, cheese, lime juice and zest. Stir in 1/4 of the oil and season to taste with salt and pepper. Cover and refrigerate.
Preheat grill to medium-high heat.
Drizzle lamb chops with remaining oil and season with cumin, salt and pepper.
Grill each chop 3 to 4 minutes per side or until desired doneness. Let lamb rest for 10 minutes then plate. Serve with a generous portion of watermelon crudo.


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