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This simple and classic lamb chop dinner just got even better thanks to an infusion of herby goodness from a homemade rosemary sauce.
1/2 Cup extra-virgin olive oil
1/4 Cup coarsely chopped onion or shallot
2 Clove garlic, coarsely chopped
2 Tablespoon soy sauce
2 Tablespoon balsamic or sherry vinegar
1 Tablespoon fresh rosemary
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce
freshly ground black pepper
4 (8 oz) lamb chops
salt and pepper
1/2 Cup extra-virgin olive oil
1/4 Cup coarsely chopped onion or shallot
2 Clove garlic, coarsely chopped
2 Tablespoon soy sauce
2 Tablespoon balsamic or sherry vinegar
1 Tablespoon fresh rosemary
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce
As Needed freshly ground black pepper
: 500 ˚F
4 (8 oz) lamb chops
As Needed salt and pepper
: 500 ˚F
: 135 ˚F