Restaurant Quality Lamb Chops for Home Cooking
This recipe for delicious lamb chops made at home truly delivers restaurant quality results every time. It is part of my Cooking Through the Freezer series, an ongoing project inspired by retirement, a full freezer, and finally having the time to cook with intention.
Ingredients
- Lamb chops
- Dijon mustard
- Balsamic vinaigrette
- Dried Rosemary leaves
Instructions
- Place lamb chops in a baking dish, spread the Dijon mustard all over the chops, then sprinkle the rosemary leaves on both sides.
- Pour Balsamic vinaigrette over the chops and turn to coat both sides.
- Let the lamb chops marinate for at least 30 minutes.
- Bake at 425 °F for 25- 30 minutes depending on the thickness of the chops.
- Thermometer inserted in the middle of meatier side of the chop should register 130℉ for medium rare.
- Let rest for 10 minutes, the temperature will come up to 135℉ from carry over cooking. Enjoy!
Notes
Use lamb loin chops at least 1 inch thick and all the same size so they will cook evenly.