15-Minute Rosemary Lamb Chops

15-Minute Rosemary Lamb Chops

4.6 of 5 (39)
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.