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."
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Ingredients

1 h servings 363 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Most helpful positive review

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...

Most helpful critical review

These were ok, the dressing on the side was the best. I think the lamb needed a little more flavor. Lamb is one of my favorite meats. Cook time as also off. I marinated for about 8 hours. I...

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...

This is a great recipe! Easy to make and even better to eat. The rosemary compliments the mild flavor of the lamb quite nicely. I serve with herbed red potatoes and sauted zuccini. Even my picky...

Delicious! This was absolutely outstanding. I must say this is probably one of the best meals I've had. The herbs blend together perfectly to create an excellent taste all around. The Lamb Ch...

These were ok, the dressing on the side was the best. I think the lamb needed a little more flavor. Lamb is one of my favorite meats. Cook time as also off. I marinated for about 8 hours. I...

I made this with shoulder chops instead of loin and I would definately recommend using the loin chops OR removing the meat from the bone beforehand (as another reviewer mentioned) Because I used...

The chops were delicious. I never knew Lamb could be so good. I really liked that you didn't have to marinade over night. The sauce was marvelous. My chops were about 1" thick and they were ...

I first tried this recipe done in a med hot frying pat, and had mixed feelings about it.....BUT when i did this recipe when i was camping with friends all we had was a Bar-B-Q. Well let me tell ...