Combine chopped rosemary, salt, pepper, and minced garlic in a small bowl. Sprinkle herb mixture evenly over lamb; gently rub over lamb.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add lamb; cook 3 minutes on each side or until desired degree of doneness. Remove lamb from pan; let stand 5 minutes.
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Thank you Cooking Light!!! I am huge fan of lamb, my husband not so much. So when I read him the other reviews on here, he was skeptical but decided to give it a go due to his deep love for rosemary. He loved them, and of course I did too... so now when lamb is on sale at the grocery store he buys it without me asking... yay!
My husband raved about these lamb chops and said it was the best dinner I'd ever made! I didn't have fresh rosemary on hand so I used dried and cut it by 1/3. The chops were tender and 3 minutes on each side yielded beautiful, medium rare meat. Would definitely make for company. Served with the fall apple salad and mashed sweet potatoes from the Cooking Light magazine recipe. Delicious, simple, and easy.
When I first saw this meal I wanted to make it. It took me until Feburary to do so and it was execellent. I made the Maple Sweet Potatoes with Hazelnuts and the Apple Salad with a very easy dressing to whip up in two minutes. I would make this again.