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Rosemary-Rubbed Lamb Chops

 Rosemary-Rubbed Lamb Chops
These lamb chops from our Test Kitchen are a delicious treat. They're moist, tender and flavor...making them a perfect choice for company.
4-6 ServingsPrep: 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.
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.

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Rosemary-Rubbed Lamb Chops (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.