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

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.
TOTAL TIME: Prep: 30 min. + marinating Bake: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. + marinating Bake: 15 min.
MAKES: 4-6 servings

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

Nutritional Facts

1 serving (4 ounces) equals 139 calories, 10 g fat (2 g saturated fat), 33 mg cholesterol, 405 mg sodium, 2 g carbohydrate, trace fiber, 10 g protein.

Directions

  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

Nutritional Facts

1 serving (4 ounces) equals 139 calories, 10 g fat (2 g saturated fat), 33 mg cholesterol, 405 mg sodium, 2 g carbohydrate, trace fiber, 10 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-Rubbed Lamb Chops

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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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