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Rosemary Marinated Lamb Chops

Rosemary Marinated Lamb Chops

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    1 h
McCormick(R) Gourmet Collection(R)

McCormick® Gourmet Collection®

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

RivertownMom
16

RivertownMom

8/18/2005

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 my chops could literally swim in the marinade. I also used fresh minced garlic instead of the powder. I marinated them for over 5 hours and cooked them on the gas grill (I HIGHLY recommend grilling them). I seared both sides first on high heat then turned the grill down to low, closed the lid and let them cook for several minutes. Turned them over for several minutes more. While cooking I drizzled additional marinade over them. Let me tell you, these were soooo incredibly good that we couldn't stop eating them! My husband called them "wonderful" and said that it was like eating at a fine restaurant. These came out better tasting than the leg of lamb I roast at Easter, which we all love and look forward to. Next Easter I'm going to marinade my leg of lamb in this overnight and slow roast it in the grill. I think the key to success with this recipe is a long marinade time. The longer the better.

LynnInHK
12

LynnInHK

10/9/2003

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.

CAROL
7

CAROL

6/7/2005

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 charcoal grill. They were tender and tasty. I found that they needed a little more cooking than the recipe advises; and, next time, I'll use powdered thyme and fresh rosemary so that the marinade/sauce isn't "gritty." Also, because I didn't have any wine, I used about 2T of balsamic vinegar, and it worked fine. Very flavorful recipe.