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.

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 37%
  • Fat: 7.9g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24g
  • Carbohydrate: 4.2g
  • Fiber: 0.2g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 215mg
  • Calcium: 0.0mg


  • 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. 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. 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. 3. Preheat broiler.
  4. 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.
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