Lamb Recipes

HERBED LAMB CHOPS………………………………….


  • 2/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/3 cup sherry
  • 2 teaspoons crushed rosemary
  • 2 tablespoons basil leaves
  • 2 tablespoons thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated sugar
  • 8-3 oz. lamb chops, 1″ thick

DIRECTIONS: Combine all ingredients in a mixing bowl except the chops. Wisk thouroughly until mixed.  Place the chops in a shallow pan and cover with the mixed sauce.  Refrigerate for at least 6 hours.  Grill chops over medium-hot coals for about 5 minutes per side.  From the Medford House “12 Herbs Every Kitchen Should Have”



  • 1 tablespoon olive oil
  • two ½ inch-thick lamb sholder chops, patted dry
  • 2 large garlic cloves, minced
  • ½ small onion, chopped fine
  • ¼ pound mushrooms, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon red-wine vinegar
  • ½ cup dry red wine
  • ¼ teaspoon dried thyme, crumbled
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon cornstach dissolved in ½  cup water
  • 1 tablespoon minced fresh parsley leaves

DIRECTIONS: In a skillet heat the oil until it is hot but not smoking and saute the chops, seasoned wth salt and pepper, for 4 minutes on each side for medium heat.  Transfer the chops with a slotted spatula to a small platter and keep warm.  cover loosely with foil.

Reserve 1 tablespoon of the fat from the pan and cook the garlic over moderate heat, stirring until it is golden. Be sure not to burn the garlic as it will turn bitter.  Add the onion and cook the mixture, stirring , for 1 minute.  Add the mushrooms and soy sauce-cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil mixture until the liquid is evaporated.  Add the wine, thyme and rosemary and boil the mixture until almost all the liquid is evaporated.  Add cornstarch to the skillet, and bring the sauce to a boil, stirring.  Season the sauce and salt and pepper, spoon it over the chops, and sprinkle the chops with parsley.  Yield: 2 servings   From the Medford House “6 Herbs for Every Kitchen Cookbook”  Excerpt from the Rosemary section.