Rosemary Lamb Chops with Garlic-Balsamic Sauce

Prep: 8 minutes; Cook: 15 minutes

It's traditional in Rome to serve lamb for Easter, but these chops are too tasty and easy to wait for a holiday. From start to finish, they're ready in less than 30 minutes, making them ideal for busy weeknights. Add some steamed broccoli and rice, and dinner is ready.


4 servings (serving size: 2 lamb chops and 1 tablespoon sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 272
Fat 13.2 g
Satfat 3.8 g
Protein 28.6 g
Carbohydrate 5.7 g
Fiber 0.1 g
Cholesterol 90 mg
Iron 2.3 mg
Sodium 480 mg
Calcium 31 mg


1 tablespoon minced garlic, divided
1/2 teaspoon salt, divided
2 tablespoons chopped fresh rosemary
2 tablespoons stone-ground mustard
1 tablespoon olive oil
2 teaspoons balsamic vinegar
8 (4-ounce) lamb loin chops, trimmed
1/2 cup balsamic vinegar
1/2 teaspoon black pepper


1. Prepare grill.

2. Combine 1 teaspoon garlic, 1/4 teaspoon salt, rosemary, mustard, olive oil, and 2 teaspoons vinegar in a small bowl; stir well.

3. Place lamb chops in a shallow dish. Spread rosemary mixture evenly over both sides of chops; let stand at room temperature 10 minutes.

4. While chops stand, bring 1/2 cup balsamic vinegar and remaining 2 teaspoons garlic to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir in remaining 1/4 teaspoon salt and pepper; set aside, and keep warm.

5. Place lamb chops on grill rack; cover and grill 4 minutes on each side or until desired degree of doneness. Place lamb chops on each of 4 plates, and drizzle with vinegar mixture.