Glazed Lamb Chops



6 main-dish servings or 18 appetizer servings

Recipe from

Southern Living


3/4 cup dry red wine
1/3 cup orange juice
4 garlic cloves, chopped
4 shallots, chopped
2 tablespoons minced fresh rosemary
1 1/2 tablespoons minced fresh oregano
3 tablespoons olive oil
18 (2- to 3-ounce) lamb rib chops*
1 teaspoon salt
1 teaspoon pepper
2 tablespoons honey


Whisk together first 7 ingredients in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving 1/4 cup; add lamb chops. Seal bag, and chill 2 hours.

Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan.

Stir together reserved 1/4 cup wine mixture and honey.

Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of doneness, basting with honey mixture after 3 minutes.

* 12 loin chops may be substituted for rib chops. Broil loin chops 3 more minutes on each side or to desired degree of doneness.

March 2002
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