Rosemary Lamb Chops

Rosemary Lamb Chops

This is not your Grandma’s lamb – These delectable chops are juicy and they’re edged with a crunchy garlic crust.


  • 3/4 Cup Plain Bread Crumbs
  • 1 Tablespoon Fresh Rosemary, chopped
  • 1 Clove Garlic, minced
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper, fresh
  • 1 1/4 Pounds Lamb Chops, boneless (about 4-6)
  • 1/3 Cup Dijon Mustard
  • 2 Tablespoons Olive Oil
  • 1 Each Lemon


1. Preheat oven to 450° F.

2. Combine bread crumbs, rosemary, garlic, salt and pepper in shallow dish. Brush lamb with mustard; coat with bread crumb mixture, pressing to coat well.

3.Heat olive oil in large, nonstick skillet over medium-high heat. Add lamb; cook on both sides for 1 to 2 minutes or until golden. Transfer to baking sheet.

4. Bake until lamb reaches 145° for medium rare, or 160° for medium . Squeeze with fresh lemon before serving.

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