Lunch: Rosemary-Rubbed Lamb Chops Recipe
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
Instructions
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.
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 °).
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
