- 1/4 cup olive or vegetable oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 2 bone-in lamb loin chops (6 ounces each)
- In a large resealable plastic bag, combine the first eight ingredients; add the chops. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight.
- Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 1-2 servings.
Reviews forLemon Herb Lamb Chops
"This delicious marinade turned lamb shoulder chops into something so tender and good. I will definitely make it again."