Rosemary-Rubbed Lamb Chops Recipe

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

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These lamb chops from our Test Kitchen are a delicious treat. They're moist, tender and flavor...making them a perfect choice for company.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + marinating Bake: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + marinating Bake: 15 min.

Ingredients

  • 2 frenched racks of lamb (1-1/2 pounds each)
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh marjoram
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours.
Bake, uncovered, at 400° for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4-6 servings.
Originally published as Rosemary-Rubbed Lamb Chops in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p150

Nutritional Facts

4 ounce-weight: 139 calories, 10g fat (2g saturated fat), 33mg cholesterol, 405mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 10g protein.

  • 2 frenched racks of lamb (1-1/2 pounds each)
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh marjoram
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours.
  2. Bake, uncovered, at 400° for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4-6 servings.
Originally published as Rosemary-Rubbed Lamb Chops in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p150

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Reviews forRosemary-Rubbed Lamb Chops

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alphabetcone05 User ID: 8170755 215369
Reviewed Dec. 19, 2014

"Wow, we really loved these lamb chops. It had a great flavor. We grilled these instead of putting them in the oven."

MY REVIEW
agriff2 User ID: 3132627 169857
Reviewed Jan. 25, 2010

"Unbelievably easy and DELICIOUS. This recipe is dependable. I will make it again. And again and again."

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