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Herbed Lamb Chops

This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi. For a special meal, serve with parsley rice, fruit cups, spinach salad and lemon tarts.—Marion Lowery, Medford, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 teaspoon each dried thyme, oregano and rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • Dash paprika
  • 4 lamb rib or loin chops (about 1-1/4 inches and 6 ounces each)
  • 1/3 cup canola oil
  • 1/4 cup lemon juice
  • 3 bay leaves
  • 1 teaspoon grated lemon zest
  • 1 tablespoon butter, softened

Directions

  • In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain.
  • In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.
Nutrition Facts
1 each: 291 calories, 22g fat (5g saturated fat), 75mg cholesterol, 376mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 22g protein.

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