Return to Content

Rosemary-Dijon Lamb Chops

Rosemary-Dijon Lamb Chops
0 votes, 0.00 avg. rating (0% score)
by in Dec 2001

Yield: Makes 4 servings.

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350