Rosemary Lemon Lamb Chops Rosemary Lemon Lamb Chops

Author: Canadian Living

Lamb chops are ideal finger food because they come with their very own built-in handles! Frozen frenched lamb racks are readily available. Or ask your butcher to french them, meaning to cut away the meat at the ends of bones to expose them. Serve with a small bowl of sea salt for sprinkling.

  • Portion size 18 servings
  • Credits : Canadian Living Magazine: January 2007




Marinade: In glass baking dish, whisk together oil, rosemary, lemon rind and juice, garlic and pepper. Add lamb chops, turning to coat. Cover and refrigerate for 2 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)

Sprinkle chops with salt ; arrange on broiler pan or foil-lined rimmed baking sheet. Broil, 6 inches (15 cm) from heat and turning once, until medium-rare, 6 to 8 minutes, or until desired doneness.

Nutritional facts Per piece: about

  • Sodium 62 mg
  • Protein 6 g
  • Calories 105.0
  • Total fat 9 g
  • Cholesterol 24 mg
  • Saturated fat 3 g
  • Total carbohydrate trace


  • Iron 4.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin C 2.0
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Rosemary Lemon Lamb Chops