Rosemary Lamb Chops

This recipe calls for loin lamb chops, which are small, meaty chops that almost look like mini T-bone steaks. Rib chops—the chops with the long rib bone that are easy to pick up with your hand—could be substituted in this recipe, but the cooking time may change, depending on if you cut them into single or double ribs. (Double ribs are cut the same way as single ribs, but cut between every other rib instead.) Grill at the same temperature for 2 to 2-1/2 minutes per side for single ribs, and follow the cooking time on the recipe for double ribs. Whether you go with single or double, separate the chops by slicing between the bones before seasoning and grilling (the butcher can separate these for you). You can also ask for the rib chops to be frenched, if you like—which involves removing excess fat and bits of meat from the top of the rib until the clean bone is exposed. If you're working with frenched ribs, cover the exposed bones with a piece of foil on each individual rib before grilling. This will prevent the bare ribs from burning while grilling. Remove the foil before serving.

If you don't want to grill the lamb chops, you can brown them in an ovenproof skillet on the stovetop and finish them in the oven. To do so, season the lamb chops as directed in the recipe, and brown both sides of the chops in 2 Tbsp. olive oil over medium heat. After browning, place the skillet into a preheated 400°F oven for 8 to 10 minutes, or until desired temperature is reached. Try other cooking methods by checking out more of our favorite lamb recipes.

What can you serve with rosemary lamb chops?

Many Jewish households serve lamb as a part of the Passover Seder, in which case it would go well with Passover side dishes and Passover desserts. Otherwise, many spring veggie side dishes would pair nicely with rosemary lamb chops, or roasted garlic and spinach orzo would be a nice complement if you want something a bit heartier.

—Catherine Ward, Taste of Home Prep Kitchen Manager