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Herbed Lamb Chops

 Herbed Lamb Chops
"This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi," says Marion Lowery of Medford, Oregon. "For a special meal, the chops are wonderful with parsley rice, fruit cups, spinach salad and lemon tarts for dessert."
4 ServingsPrep/Total Time: 30 min.


  • 1 teaspoon each dried thyme, oregano and rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • Dash paprika
  • 4 lamb rib or loin chops (about 1-1/4 inches and 6 ounces each)
  • 1/3 cup canola oil
  • 1/4 cup lemon juice
  • 3 bay leaves
  • 1 teaspoon grated lemon peel
  • 1 tablespoon butter, softened


  • In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub
  • remaining herb mixture over both sides of lamb chops. In a large
  • resealable plastic bag, combine the oil, lemon juice, bay leaves and
  • lemon peel. Add chops; seal bag and turn to coat. Let stand for 5
  • minutes; drain.
  • In a large skillet, brown chops for 2 minutes on each side. Reduce
  • heat to medium. Cover and cook for 4-6 minutes on each side or until
  • meat reaches desired doneness (for medium-rare, a meat thermometer
  • should read 145°; medium, 160°; well-done, 170°). Top
  • with butter and sprinkle with reserved herb mixture. Yield: 4

2 of 2

Herbed Lamb Chops (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 lamb chop equals 291 calories, 22 g fat (5 g saturated fat), 75 mg cholesterol, 376 mg sodium, 2 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.