Herb Marinated Lamb Chops Recipe

5 2 2
Herb Marinated Lamb Chops Recipe
Herb Marinated Lamb Chops Recipe photo by Taste of Home
Publisher Photo

Herb Marinated Lamb Chops Recipe

Read Reviews
5 2 2
Publisher Photo
I also use the flavor marinade from this recipe on pork chops with equally delicious results. —Janet Briggs
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.

Ingredients

  • 1/4 cup dry red wine or beef broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1-1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1 garlic clove, minced
  • 4 bone-in lamb loin chops (1 inch thick and 6 ounces each)

Directions

In a large resealable plastic bag, combine the wine or broth, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a thermometer should read 160°; well-done, 170°). Yield: 4 servings.
Originally published as Herb Marinated Lamb Chops in Test Kitchen Favorites 2004 2005, p127

  • 1/4 cup dry red wine or beef broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1-1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1 garlic clove, minced
  • 4 bone-in lamb loin chops (1 inch thick and 6 ounces each)
  1. In a large resealable plastic bag, combine the wine or broth, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a thermometer should read 160°; well-done, 170°). Yield: 4 servings.
Originally published as Herb Marinated Lamb Chops in Test Kitchen Favorites 2004 2005, p127

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerb Marinated Lamb Chops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sugar User ID: 9028722 260339
Reviewed Jan. 26, 2017 Edited Jan. 27, 2017

"Love the recipe."

MY REVIEW
2B JRH User ID: 5883138 77602
Reviewed Jul. 25, 2011

"This marinade is beautiful! I also add just a bit of lemon juice, about one teaspoon. I don't have lamb chops with out marinating them with this recipe!"

Loading Image