How to make it

  • sprinkle salt on both sides of chops
  • mince rosemary and sprinkle over one side of chops
  • add a splash of vinegar to the same side of each chop
  • top with a scant pat of butter
  • put those babies under the broiler, you should hear them sizzle and pop, and turn after 5-7 minutes when brown. the time will largely depend on the thickness of the chops and the specifics of your broiler.
  • remove, flip, and treat the other side with rosemary, balsamic, & butter
  • cook for an additional few minutes until desired doneness
  • if possible, capture drippings (cooking them on foil is a good way) and drizzle over the top

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    " It was excellent "
    frankieanne ate it and said...
    When I eat lamb, I want to taste the lamb and this recipe does just that! I had two shoulder blade chops. I broiled them on high for 3.5 minutes each side. The only thing different I did was I had a garlic/sea salt blend of salt that I used. I loved this! Lovely buttery tasty juices. A definite five stars and a thread in IMI on 4/4/14. Added my picture, too. Thank you!
    Damn Good Lamb Chops
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    " It was excellent "
    chrislemon ate it and said...
    2-24-11 Made these last night and they were heavenly . I concur i will never make them any other way again, the rosemary knocked my socks off..Thanks Psychickarakaoke!!!
    Was this review helpful? Yes Flag

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