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Herbed Lamb Chops

Herbed Lamb Chops

This perfectly experienced lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi. For an unique meal, serve with parsley rice, fruit cups, spinach salad and lemon tarts.– Marion Lowery, Medford, Oregon.


  • 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 passion
  • 1 tablespoon butter, softened


  • In a small bowl, integrate the spices; set aside 1/4 teaspoon. Rub staying herb mixture over both sides of lamb chops. In a shallow meal, integrate the oil, lemon juice, bay leaves and lemon zest. Add chops and rely on coat. Let mean 5 minutes; drain.
  • In a large skillet, brown chops for 2 minutes on each side. Lower heat to medium. Cover and prepare for 4-6 minutes on each side or till meat reaches wanted doneness (for medium-rare, a thermometer needs to check out 135 °; medium,140 °; medium-well, 145 °). Top with butter and spray with reserved herb mix.
Nutrition Facts

1 each: 291 calories, 22 g fat (5g saturated fat), 75 mg cholesterol, 376 mg salt, 2g carbohydrate (0 sugars, 1g fiber), 22 g protein.

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