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Rosemary Lamb Chops

While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. “I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner,” Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 8 lamb loin chops (1 inch thick and 6 ounces each)

Directions

  • Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture.
  • In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts
2 each: 161 calories, 15g fat (2g saturated fat), 17mg cholesterol, 310mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • nhersch
    Feb 1, 2015

    Simple, quick and delicious

  • cast_iron_king
    Nov 16, 2014

    Very simple and tasty! I substituted lemon juice for half the olive oil. It combined very nicely with the herbs. A true go-to recipe, great when crunched for time!

  • senrich
    Jan 7, 2013

    very tasty