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Lamb Chops with Garlic-Rosemary Sauce Recipe

Lamb Chops with Garlic-Rosemary Sauce

Recipe courtesy Georgia Downard

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on January 27, 2011

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    I cooked this last night and it was really easy, fast and tasty. I used fresh rosemary, definitely better and also on top of just salt and pepper on the meat, I added a little garlic powder. Just feel like Lamb needs a little extra help because it can have that funny taste. Other than that, I followed this receipt exactly and turned out great. Oh! and a little more fresh lemon juice too! The meat does need more than 2 min. per side. I cooked it 4 min. on first side and 3 min. on 2nd side and it was just pink inside, not bloody. Will definitely make again!

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  • on April 01, 2010

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    Loved everything! Do need to crush dried rosemary and I did need to cook it longer. Very tasty!

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  • on March 13, 2007

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    This was really easy to make, and the sauce both smelled and tasted fabulous. I had to cook the meat quite a bit longer (4 min/side, maybe even a bit moreto get medium rare, so maybe my chops were too thick? It was excellent regardless.

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  • on February 13, 2007

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    As a recently retired "novice cook", this is just as I said. PS: If using dried rosemary, just crush with back of a spoon, or whatever!

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  • on January 06, 2007

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    Very easy and great flavor. Will make again.

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  • on February 24, 2005

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    Easy but flavorful. Recomend fresh rosemary. Limit oil for cooking to get more dreggs. Try this for none lamb eaters!

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  • on January 29, 2005

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    This is a fast, easy, and delicious meal. We loved it! I will, however, use fresh rosemary next time instead of dried, as the dry stems were a bit "splintery."

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  • on November 11, 2004

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    This was my first time cooking lamb at home. It was an easy to prepare and make recipe, great combination of flavors.

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  • on September 29, 2004

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    THIS RECIPE WAS SIMPLE, QUICK AND EXTREMELY FLAVORFUL. I WOULD MAKE THIS OFTEN.

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