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

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While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. “I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner,” Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 8 lamb loin chops (1 inch thick and 6 ounces each)

Nutritional Facts

2 each: 161 calories, 15g fat (2g saturated fat), 17mg cholesterol, 310mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 5g protein.


  1. Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture.
  2. In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.
Originally published as Rosemary Lamb Chops in Simple & Delicious March/April 2007, p19

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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nhersch User ID: 5467560 219458
Reviewed Feb. 1, 2015

"Simple, quick and delicious"

cast_iron_king User ID: 1236761 207737
Reviewed Nov. 16, 2014

"Very simple and tasty! I substituted lemon juice for half the olive oil. It combined very nicely with the herbs. A true go-to recipe, great when crunched for time!"

senrich User ID: 6700260 155068
Reviewed Jan. 7, 2013

"very tasty"

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