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Herbed Lamb Chops

Ingredients

  • 1 teaspoon each dried thyme, oregano and rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • Dash paprika
  • 4 lamb rib or loin chops (about 1-1/4 inches and 6 ounces each)
  • 1/3 cup canola oil
  • 1/4 cup lemon juice
  • 3 bay leaves
  • 1 teaspoon grated lemon zest
  • 1 tablespoon butter, softened

Directions

  • 1. In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain.
  • 2. In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.

Nutrition Facts

1 each: 291 calories, 22g fat (5g saturated fat), 75mg cholesterol, 376mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 22g protein.

Reviews

Average Rating: 4.444444
  • ladyraine
    Jun 2, 2019
    I am new to eating lamb. I searched for a simple but tasty recipe. This did it for me! I fixed it as written and loved it. The meat was tender and tasted great.
  • Terri
    Apr 8, 2018

    Decided to have lamb tonight for dinner. Never tried it before. Came across this recipe and decided to try it. So happy that I did, it was really yummy

  • sbanik
    Feb 22, 2012

    This my go to entree for special occasions at home, especially when time is short. My husband is so excited everytime I make it!

  • ChickashaOK
    Jun 12, 2011

    Lovely recipe provided the necessary inspiration for something really quick. I did the rosemary, thyme, lemon and salt seasoning and at the end sprinkled parmesan&romano cheese on the top.

  • mamaturner
    Feb 22, 2010

    I used dried basil instead of rosemary and fresh orange juice and zest instead of lemon. I let it marinade about 10 min. Added a little water towards the end of the cooking process to create a little flavor liquid. My husband loved it and requested it again! It was absolutely delicious and wonderfully tender. I served it w/ garlic parmesian risotto and steamed asparagus.

  • Katriana84
    Jan 15, 2010

    I used three teaspoons of italian seaoning as substitute to the 1 teaspoon eash of thyme, oregano and rosemary. The combination of seasoning and lemon juice was perfect! It really brought out the flavor of the lamb. My husband and I will definitely be using this recipe again!

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