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Rosemary-Dijon Lamb Chops

Rosemary-Dijon Lamb Chops
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by in Dec 2001

Yield: Makes 4 servings.


  • 1/2 cup Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh rosemary, or 1 teaspoon dry
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • 4 lamb chops, trimmed
  • 1 tablespoon olive oil
  • fresh rosemary sprigs, for garnish


Preheat oven to 350 degrees F. Combine mustard and spices. Spread mixture over both sides of the chops. Heat olive oil in a skillet and brown the chops on both sides. Remove from the stovetop, cover, and finish cooking in the oven for about 15 minutes. Garnish with rosemary sprigs before serving.
Updated Wednesday, February 9th, 2005

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