Rosemary-Rubbed Lamb Chops Recipe

Rosemary-Rubbed Lamb Chops Recipe photo by Taste of Home

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These lamb chops from our Test Kitchen are a delicious treat. They're moist, tender and flavor...making them a perfect choice for company.

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Rosemary-Rubbed Lamb Chops Recipe

Prep: 30 min. + marinating Bake: 15 min.

Yield: 4-6 Servings

30 15 45

Ingredients

2 frenched racks of lamb (1-1/2 pounds each)
2 tablespoons olive oil
2 tablespoons Dijon mustard
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh marjoram
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours.
Bake, uncovered, at 400° for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4-6 servings.

Nutritional Facts 1 serving (4 ounces) equals 139 calories, 10 g fat (2 g saturated fat), 33 mg cholesterol, 405 mg sodium, 2 g carbohydrate, trace fiber, 10 g protein.

Originally published as Rosemary-Rubbed Lamb Chops in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p150