Lemon Rosemary Lamb Chops with Honey-Balsamic Dipping Sauce

22 Feb

One of my favorite types of meat is lamb. I usually make lamb rib chops but when I saw the thick cut loin chops I couldn’t resist. They look like little t-bone steaks and are leaner then the rib chops but just as tender and juicy. This particular cut of meat is great for grilling or broiling but I decided to change it up and sear them in a little oil and finish them off in the oven. I served them with a honey balsamic dipping sauce, roasted potatoes and asparagus. Not baaaaaaaaaaaawwwwwwd for a Tuesday night dinner. 🙂

{Chops before going in the oven}

{I tossed the potatoes in olive oil, garlic, rosemary, parsley, salt and pepper then roasted them for 45 min}

Lemon Rosemary Lamb Loin Chops

4  tablespoons olive oil

juice and zest of 1 lemon

1 tablespoon finely chopped rosemary leaves

3 garlic cloves

2 tablespoons chopped Italian parsley (optional)


freshly ground black pepper

8 lamb loin chops

Combine first 7 ingredients in a bowl and mix together.  Place lamb chops in a large zip lock bag or bowl and cover with marinade.  Refrigerate and marinate for at least 1 hour, preferably overnight.

Pre-heat your oven to 350 degrees F. Remove the lamb chops from the refrigerator,  brush off any excess marinade and reserve (you don’t want to burn the garlic and herbs when you sear them). Heat a couple of tablespoons of oil in a pan and sear until golden brown on both sides (2- 3 min per side). Transfer lamb chops to a baking dish and brush a little of the reserved marinade on top of them. Bake until desired doneness, about 10 min for medium rare. Remove from oven and allow to rest, tented with foil, for about 5 minutes before serving.

Honey-Balsamic Dipping Sauce

1/3 cup balsamic vinegar

1 garlic clove

2 tablespoons honey

3/4 cup vegetable or canola oil

salt and freshly ground black pepper

In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.


3 Responses to “Lemon Rosemary Lamb Chops with Honey-Balsamic Dipping Sauce”

  1. Jo Thompson May 8, 2017 at 6:31 pm #

    Made these the other right with smooshed fingerling potatoes and salad! They were divine! I did forget the Honey Balsamic dipping sauce! The leftover chops made an awesome stew!!

  2. Julia March 1, 2018 at 3:28 am #

    They were delicious especially with the sauce but I would recommend cooking them on a bbq.


  1. Crockpot Lemon Rosemary Lamb Chops - Healthy Appetites - June 7, 2017

    […] crockpot meal? You can use the leftover lamb for sandwiches. I found this recpe a few years ago at https://wintermonroe.wordpress.com/2012/02/22/lemon-rosemary-lamb-chops-with-honey-balsamic-dipping-… and it is a family […]

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