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Recipe: Rosemary Lamb Rib Chops


Published on

rosemary lamb rib chops
Rosemary and garlic makes these lamb rib chops aromatic and rich-tasting.

Another delicious foray into tapas!

Type of dish: Snack, Tapas, Appetizer
Equipment: Pan or grill
Servings: Makes 2 servings


  • 1 TB fresh rosemary, minced
  • 2 TB olive oil or traditional fat of choice
  • 4 cloves garlic, minced or pressed
  • freshly ground black pepper
  • salt
  • ½ lb Frenched lamb rib chops (about 6)–this cut is also often called lamb lollipop chops


  1. Marinate the lamb chops in a bowl with the oil, garlic, rosemary, and pepper, for 1 to 3 hours. Mix the lamb well to coat the meat with all of the marinade ingredients.
  2. The chops are small and will cook quickly. You can grill them, broil them, or use a pan. Preheat the pan to medium heat.
  3. Sprinkle the chops with salt on both sides.
  4. Once the pan is fully hot (you should hear the sizzle when the meat is dropped in), pan sear (or grill, or broil) the chops for about 3 to 4 minutes per side, until a golden brown crust develops on each side.
  5. Transfer the chops to a plate and allow them to rest for 5 minutes before serving.


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Chris Kresser in kitchen
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  1. This is such a simple meal to cook! It’s great for me because I’m terrible cook. Just a few ingredients and directions, it’s great!

  2. This is a delicious recipe! My kids will love this for snack and appetizer. It looks so easy to do. I can’t wait to try it. BTW, this will be great on the weekend. Thanks for sharing this recipe. 🙂