Joan's Rosemary Lamb Chops

Southern Living
Joan's Rosemary Lamb Chops Recipe
Photo: J. Savage Gibson
This recipe also works well with thick-cut pork chops.
Makes 4 servings


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1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon dried rosemary
1 tablespoon fresh lime juice
1/4 teaspoon freshly ground pepper
2 garlic cloves, minced
1 green onion, chopped
8 (1 1/2-inch-thick) lamb loin chops
Garnish: green onion curls


Combine first 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add lamb chops. Cover or seal, and chill 8 hours or overnight, turning chops occasionally. Let stand at room temperature 30 minutes.

Remove chops from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally, 12 minutes or until a meat thermometer inserted into thickest portion registers 145°. Garnish, if desired.

Created date

January 2000

Nutritional Information

Calories 293
Fat 14.3 g