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Photo: J. Savage Gibson Photo by: Photo: J. Savage Gibson

Joan's Rosemary Lamb Chops

This recipe also works well with thick-cut pork chops.

Southern Living FEBRUARY 1997

  • Yield: Makes 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 293
  • Fat: 14.3g

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Joan's Rosemary Lamb Chops Recipe