Rosemary Lamb Chops Recipe
- 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)
- 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.
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.
Reviews for Rosemary Lamb Chops
"Simple, quick and delicious"
"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!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.