Herbed Lamb Chops Recipe
Herbed Lamb Chops Recipe photo by Taste of Home
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Herbed Lamb Chops Recipe

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"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 291 calories, 22g fat (5g saturated fat), 75mg cholesterol, 376mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 22g protein.


  1. 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.
  2. 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 servings.
Originally published as Herbed Lamb Chops in Quick Cooking March/April 2005, p52

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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sbanik User ID: 1658286 68303
Reviewed Feb. 22, 2012

"This my go to entree for special occasions at home, especially when time is short. My husband is so excited everytime I make it!"

ChickashaOK User ID: 6037084 65165
Reviewed Jun. 12, 2011

"Lovely recipe provided the necessary inspiration for something really quick. I did the rosemary, thyme, lemon and salt seasoning and at the end sprinkled parmesan&romano cheese on the top."

mamaturner User ID: 4110554 158034
Reviewed Feb. 22, 2010

"I used dried basil instead of rosemary and fresh orange juice and zest instead of lemon. I let it marinade about 10 min. Added a little water towards the end of the cooking process to create a little flavor liquid. My husband loved it and requested it again! It was absolutely delicious and wonderfully tender. I served it w/ garlic parmesian risotto and steamed asparagus."

Katriana84 User ID: 2820887 134751
Reviewed Jan. 15, 2010

"I used three teaspoons of italian seaoning as substitute to the 1 teaspoon eash of thyme, oregano and rosemary. The combination of seasoning and lemon juice was perfect! It really brought out the flavor of the lamb. My husband and I will definitely be using this recipe again!"

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