Rosemary-Rubbed Lamb Chops |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These lamb chops from our Test Kitchen are a delicious treat. They're moist, tender and flavor...making them a perfect choice for company. Ingredients:
2 frenched racks of lamb (1-1/2 pounds each) |
2 tablespoons olive oil |
2 tablespoons dijon mustard |
4 garlic cloves, minced |
1 tablespoon minced fresh rosemary |
1 tablespoon minced fresh marjoram |
1 teaspoon soy sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours.
2. Bake, uncovered, at 400° for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4-6 servings.
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