Recipe by 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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McCormick® Gourmet Collection® Crushed Rosemary
McCormick® Gourmet Collection® Thyme Leaves
McCormick® Gourmet Collection® Ground Black Pepper
McCormick® Gourmet Collection® Garlic Powder
finely chopped onion
dry white wine
olive oil, divided
loin lamb chops, cut 1 to 1 1/4-inch thick, trimmed
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.
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 will make again with some changes, for instance adding salt and pepper to the meat and making more of the marinade to cook on the side.
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 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.
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 10 year old ate it up.
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 Chops came out very tender and delicious. Will make this a winter regular.
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 shoulder chops, I marinated the meat overnight - was tender and delicous. This recipe is REALLY EASY.
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 cooked to medium with this recipe. It will become one of my favorites for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Marinated Lamb Chops
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 274
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