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