Rosemary-Dijon Lamb Chops

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Rosemary-Dijon Lamb Chops

Yield: Makes 4 servings.


  • 1/2 cup Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh rosemary, or 1 teaspoon dry
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • 4 lamb chops, trimmed
  • 1 tablespoon olive oil
  • fresh rosemary sprigs, for garnish


Preheat oven to 350 degrees F. Combine mustard and spices. Spread mixture over both sides of the chops. Heat olive oil in a skillet and brown the chops on both sides. Remove from the stovetop, cover, and finish cooking in the oven for about 15 minutes. Garnish with rosemary sprigs before serving.

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