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Rubbed Sage Lamb Chops

 Rubbed Sage Lamb Chops
Rubbed sage adds wonderful seasoning to the lamb loin chops, that also get a little kick from cayenne pepper.
2 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon grated onion
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon Dijon mustard
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 4 bone-in lamb loin chops (1 inch thick and 4 ounces each)


  • In a small bowl, combine the water, vinegar, oil and seasonings. Pour
  • 1/4 cup into a large resealable plastic bag; add lamb. Seal bag and
  • turn to coat; refrigerate overnight. Cover and refrigerate remaining
  • marinade for basting.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill chops,
  • covered, over medium heat or broil 4 in. from the heat for 4 minutes
  • on each side, basting occasionally with reserved marinade.
  • Grill 1-2 minutes longer or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°). Yield: 2 servings.

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Rubbed Sage Lamb Chops (continued)

Nutritional Facts: 2 lamb chops equals 305 calories, 20 g fat (4 g saturated fat), 90 mg cholesterol, 189 mg sodium, 1 g carbohydrate, trace fiber, 29 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.