Tested till perfect Rosemary Lamb Chops with Lickety-Split Lentil Salad
Rosemary Lamb Chops with Lickety-Split Lentil Salad
Photography by Matthew Kimura

Rosemary Lamb Chops with Lickety-Split Lentil Salad

Choose your chop: lamb loin is thicker and more tender than the chewy, steak-flavoured shoulder chop. Either one grills quickly and has lots of flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3 3cloves garlic, minced
  • 1 tbsp 1tbspchopped fresh rosemary, (or 1tsp/5 mL dried)
  • 1 tsp 1tspcoarsely ground pepper
  • 1/2 tsp 1/2tspsalt
  • 8 8lamb loin choplamb loin chops, or 4 shoulder chops (about 1-1/2 lb/750 g)
  • lemon wedges

Lickety-Split Lentil Salad:

  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)lentils
  • 1/2 cup 1/2cupchopped tomatotomatoes
  • 1/4 cup 1/4cupchopped fresh parsley
  • 2 tbsp 2tbspsherry vinegar or wine vinegar
  • 1 tbsp 1tbspextra-virgin olive oil
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Lickety-Split Lentil Salad: Drain and rinse lentils. In large bowl, toss together lentils, tomatoes, parsley, vinegar and oil; set aside.

In small bowl, mix together garlic, rosemary, pepper and salt ; rub all over chops. Place on greased grill or in grill pan over medium-high heat or under broiler; close lid and grill until desired doneness, about 4 minutes per side for medium-rare. Serve with lentil salad and lemon wedges.

Additional information :

Shortcut: Use bottled chopped garlic instead of cloves.

Nutritional Information Per serving: about

cal 277 pro 27g total fat 9g sat. fat 3g
carb 23g fibre 5g chol 68mg sodium 562mg

% RDI:

calcium 4 iron 38 vit A 4 vit C 18
folate 86
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