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

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

Ingredients

  • 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

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

Directions

  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

Nutritional Facts

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

Medium-Bodied Red Wine

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

Reviews for Rosemary Lamb Chops

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
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MY REVIEW
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!"

MY REVIEW
Reviewed Jan. 7, 2013

"very tasty"

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