Rosemary Lamb Chops

Lamb is a rich and flavorful type of red meat that works great with acidic marinades and hearty seasonings. To save time and your knives, tell the butcher you would like them ‘Frenched.’ The butcher will then remove the excess fat and trim down the chop and expose the bone (ribs). On average each rack of baby lamb chops will contain 8 chops.

1 Rack of Baby Lamb Chops

¼ Cup Fresh Lemon Juice
2 Tbs Fresh Rosemary, roughly chopped
1 Medium Shallot, minced
2 Cloves Garlic, minced

1 Tsp Dijon Mustard

½ Cup Olive Oil

1 ½ Tsp Salt
1 Tsp Black Pepper

In a large Zip Lock back combine all of the ingredients above. Let the lamb marinate in the refrigerator for 30 minutes.


Preheat oven (or grill) to 425ºF. Remove rack from the marinade and place on a roasting rack with a drip pan underneath or a shallow baking dish. Roast in the the oven for 15-20 minutes until the internal temperature of the lamb is 140 ºF. Remove rack from the oven and let rest for 10 minutes before carving.