Herbed Lamb Chops

Make Ahead. The longer you allow the lamb and herbs to marinate, the stronger the herb flavor will be when the meat is cooked.


4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 190
Caloriesfromfat 37 %
Fat 7.9 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24 g
Carbohydrate 4.2 g
Fiber 0.2 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 215 mg
Calcium 0.0 mg


1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
1 garlic clove, minced
4 (5-ounce) lean lamb loin chops (about 1 inch thick)
1/4 cup balsamic vinegar
1/4 cup no-salt-added beef broth
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
Cooking spray


1. Combine first 6 ingredients in a small bowl; stir well. Press mixture evenly onto all sides of lamb chops; place chops on a plate. Cover and marinate in refrigerator 1 to 2 hours.

2. Combine vinegar and next 3 ingredients in a small saucepan; bring to a boil over low heat. Cook 1 minute; remove from heat, and let cool. Strain through a wire mesh strainer, reserving liquid.

3. Preheat broiler.

4. Arrange chops on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 7 to 8 minutes on each side or to desired degree of doneness. To serve, spoon vinegar mixture over lamb chops.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note