- 1/2 teaspoon each dried basil, marjoram and thyme
- 1/4 teaspoon salt
- 4 lamb loin chops (3 ounces each)
- Mint jelly, optional
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for one hour.
- Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with jelly if desired. Yield: 2 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Best-Ever Lamb Chops for 2
"In 26 years of marriage, I've probably made lamb chops about 5 times. It's something my husband likes, but I do not. I've tried various recipes; mostly saut?eing. I tried this recipe for broiler and it was probably the best ever. My 10 year old son picked out while we were shopping, because he wanted to try. He and hubby both enjoyed. Would have eaten more if had them. I didn't have marjoram in house, so I substituted oregano. Also, added a little ground pepper, garlic and dash of salt, so I did not use entire amount of dry ingredients for rub."
"Amazing! My husband loves lamb so im always looking for a new way to cook it. Spiced perfect and goes great with twice baked potatoes"
"Have tried to find a recipe for lamb chops that we liked. This is the first one ever. Did not change a thing and they were delicious. Will certainly make them again. Can increase the recipe to accomodate more people as well."