"My mom just loved a good lamb chop, and this easy recipe was her favorite way to have them. I've also grilled these chops with great results." Kim Mundy - Visalia, CA
Recommended: 35 Easter Dinners That Aren’t a Big Hunk of Ham
VERIFIED BY Taste of Home Test Kitchen
- 1 teaspoon each dried basil, marjoram and thyme
- 1/2 teaspoon salt
- 8 lamb loin chops (3 ounces each)
- Mint jelly, optional
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for one hour.
- Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with jelly if desired. Yield: 4 servings.
Originally published as Best-Ever Lamb Chops in Healthy Cooking June/July 2009, p44
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