15-Minute Rosemary Lamb Chops

15-Minute Rosemary Lamb Chops

4.4 of 5 (57)
member ratings
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


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

Member Ratings For This Recipe


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    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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    5 of 6 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!
    4 of 4 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!
    4 of 4 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
    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