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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 234.7
  • Total Fat: 8.5 g
  • Cholesterol: 108.9 mg
  • Sodium: 259.8 mg
  • Total Carbs: 2.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 35.0 g

View full nutritional breakdown of 15 Minute Rosemary Lamb Chops calories by ingredient
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15 Minute Rosemary Lamb Chops

Submitted by: ANGEL3248
15 Minute Rosemary Lamb Chops

Introduction

Tender lamb might seem time-intensive, but it's actually quite simple to prepare. This 15-minute recipe makes for a no-fuss spring meal that tastes like it took all day to make! Tender lamb might seem time-intensive, but it's actually quite simple to prepare. This 15-minute recipe makes for a no-fuss spring meal that tastes like it took all day to make!
Number of Servings: 4

Ingredients

    1/4 cup plus 2 tablespoons fresh lemon juice
    3 tablespoons chopped fresh rosemary
    3 medium cloves garlic, pressed
    1/4 tsp salt
    1/4 tsp pepper
    12 lamb chops

Tips

Make sure your pan has had a chance to get very hot for best results. This seals in the juices of the lamb and makes it moist. This recipe is created for a quick and easy meal. If you can plan ahead the lamb is even more tender and flavorful if given a chance to marinate for a few hours. A good rule of thumb when testing lamb for doneness is try not to cut into it while cooking as it releases its juices. The more done the lamb is the firmer to the touch it will be when pressed. This takes a little practice at first to know just how firm medium is. Also, it will continue to cook after removing from the heat, so remove while it is still a little less done than your personal preference. You can also use an instant reading thermometer. It doesn't release as much juice as cutting when used. Medium rare is about 145 degrees.


Directions

Mix together lemon juice, rosemary, pressed garlic, salt and pepper. Rub lamb chops with mixture. Set aside on plate.
Preheat broiler on high heat, and place a stainless steel or cast iron skillet large enough to hold the lamb chops under the heat for about 10 minutes to get very hot (about 5-7 inches from the heat source). Be sure that the handle is also metal.
Once pan is hot, place lamb chops in pan, and return to broiler for about 4-5 minutes, depending on thickness of lamb. Lamb is cooked quickly as it is cooking on both sides at the same time.
Serves 4








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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    I never had Lamb before and this was awesome! I pan fried these instead of broiling and they tender and very flavorful. Thanks for sharing! - 1/16/09

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  • 3 of 3 people found this review helpful
    How easy! Got the lamb chops "frenched" (very gourmet and fancy looking) put all ingredients in a large ziploc freezer bag and marinated for a few hours and "viola"...delicious, tender and fragrant lamb chops! - 3/23/11

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  • Incredible!
    3 of 3 people found this review helpful
    Made this and the Israeli Herbed Couscous for an impromptu dinner party. Everyone loved it. And because it was so easy and quick, I got to spend most of the evening visiting with my surprise visitors. I didn't have lamb chops so I cut up a leg of lamb and used pieces about the size of lamb chop - 1/16/11

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  • Incredible!
    3 of 3 people found this review helpful
    Needless to say, being Greek, I eat a lot of lamb. This is an awesome recipe - very easy and a great company dish. - 8/3/10

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  • Incredible!
    3 of 3 people found this review helpful
    This is definitely a keeper. I also cooked it on the George and found it to be a quick, easy and delicous recipe. - 10/15/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was great! It was also quick and easy. I was able to marinade the meat for a while before cooking and I used my George Forman grill to cook it in. The lamb was juicy and tender. It was the first time I have cooked lamb and the first time my family has eaten it(dangerous combo)They loved it! Yay - 12/9/08

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  • Incredible!
    2 of 2 people found this review helpful
    This was awesome! Very easy and quick perfect for busy night's when you are running around with kids.I added 2 tspn of extra virgin olive oil.served with couscous and sauted collards very healthy. - 10/7/09

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  • Very Good
    2 of 2 people found this review helpful
    Turned out well, although my lamp chops took about 10 minutes to cook instead of 5. First time making lamb at home, and I was satisfied, although I still hold my parents' lamb as the gold standard :) Quick and easy! - 7/28/09

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  • Incredible!
    2 of 2 people found this review helpful
    OMG This recipe was so delicious amd easy!!!! I have never made lamb chops before and had been a little intimidated, but then I saw this recipe and figured I would give it a try. Heating my pan was such a great tip, and seared the meat so all the juices stayed inside! Thank you so much! - 7/29/08

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  • 1 of 2 people found this review helpful
    Oh, these sound great! I love lamb chops, and bet that this recipe would be great with some mashed parsnip/rutebaga/potatos... - 1/24/10

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  • I do something like this with pork chops....(not a lamb person) and yummmy - 3/30/14

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  • Excellent!!! I had only had lamb once and will definitely have it again. - 3/30/14

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  • One of my favorite meals when I went out with my significant other out and now he'
    has passed away ..maybe this will be on my list to achieve.... :) - 3/30/14

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  • I used this recipe for rack of lamb. It looks like rack of lamb in the picture. It turned out very good tasting. Very tender. The only thing I didn't like about it was the amount of fat on the meat. - 1/1/14

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  • prefer to cook my chops slower - 7/17/13

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  • Marinade for at least 8 hours and they are so tender and juicy. I used the Foreman Grill to cook. These herbs taste wonderful too.Thanks. - 7/15/13

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  • Very easy - 2/6/13

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  • My husband and I tried this last night, this recipe was awazing! - 9/15/11

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  • Very good - 7/23/11

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  • I have some lamb in the fridge that will be dinner tomorrow. I am so going to use this marinade/rub - my mouth is watering already. - 3/24/11

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  • IT IS AWSOME - 3/24/11

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  • COOKED IT! TRIED IT! LOVED IT!
    TWO THUMBS UP :) - 3/15/11

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  • great! - 2/21/11

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  • Really quick & very yummy! I served it with mashed potatoes & gravy and a spring salad with lots of veggies. Definitely a keeper! Thanks for sharing! - 1/9/11

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  • love this recipe, I usually have to cook it longer than stated but it tastes great and my husband loves it too - 1/6/11

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