Rosemary Marinated Lamb Chops

Rosemary Marinated Lamb Chops

81

"These elegant but easy loin lamb chops are marinated then quickly cooked in a skillet. Crushed Rosemary is just the right herb to complement the other savory flavors in this lamb marinade."

Ingredients

1 h {{adjustedServings}} servings 363 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Mix crushed rosemary, thyme, black pepper, garlic powder and salt in a bowl. Add onion, orange juice, white wine and 2 tablespoons olive oil. Whisk together and reserve 1/2 cup marinade mixture for later use.
  2. Place lamb chops in self-closing plastic bag; add marinade. Turn to coat. Refrigerate 30 to 60 minutes. Remove lamb from marinade and blot dry with a paper towel. (Do not remove onion pieces from chops).
  3. Heat remaining oil in a heavy skillet over medium-high heat. Place lamb in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and cook 4 minutes longer or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to a serving plate. Pour reduced marinade over lamb.
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Reviews

81
  1. 98 Ratings

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This recipe was AMAZING! I used 8 shoulder chops, which were a lot cheaper but supposed to be tougher; however, mine came out extremely tender. I tripled the recipe, except for the onion, so m...

This was really good. I would suggest using red wine instead of white wine, however. I've made it with both and the red-wine-version was much more tastier.

I made this recipe last night, and it was very good. I had some dollar-a-pound lamb-shoulder chops, so I marinated them all day (about 8 hours) to tenderize them; then we barbecued them on a ch...