Rosemary Mustard Lamb Chops
November 15, 2013
Categories: Dinner, Main Dish, Lamb/Mutton, 5 Ingredients Or Less, 5-Minute Prep, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Small Batch Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Mother's Day, New Years, Potluck, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Marinate, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Spring more
"This is a tasty lamb recipe I really enjoy. I love how the rosemary compliments the lamb."
- Serving Size: 1 (318.2 g)
- Calories 862.1
- Total Fat - 51.7 g
- Saturated Fat - 12.4 g
- Cholesterol - 293.8 mg
- Sodium - 368.4 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.8 g
- Sugars - 0.2 g
- Protein - 92.5 g
- Calcium - 63.2 mg
- Iron - 8.2 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Grind the rosemary with a mortar and pestle or spice grinder.
Pour the olive oil, mustard, ground rosemary and garlic in a large re-sealable plastic bag.
Add the chops and smoosh together to completely coat the shops.
Place in the refrigerator and marinate for at least 8 hours.
Place the chops in a skillet and bring to medium-high heat on the stovetop.
Cook for about 5 to 6 minutes per side, depending on thickness, until you have a nice caramelized color.
Allow to rest a couple of minutes and enjoy!
Tips & Variations
No special items needed.