- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 2 lamb loin chops (1 inch thick and 6 ounces each)
- In a large resealable plastic bag, combine the first eight ingredients; add the chops. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight.
- Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Lemon Herb Lamb Chops in Cooking for One or Two Cookbook 2003, p205
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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