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Rosemary-Rubbed Lamb Chops

These lamb chops from our Test Kitchen are a delicious treat. They're moist, tender and flavor...making them a perfect choice for company.
  • Total Time
    Prep: 30 min. + marinating Bake: 15 min.
  • Makes
    4-6 servings


  • 2 frenched racks of lamb (1-1/2 pounds each)
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh marjoram
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours.
  • Bake, uncovered, at 400° for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 150°; medium-well, 145°).
Nutrition Facts
4 ounce-weight: 139 calories, 10g fat (2g saturated fat), 33mg cholesterol, 405mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 10g protein.

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