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Garlic Rosemary Lamb Chops

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 346kcal

Ingredients

  • Nonstick spray
  • 4 Lamb chops
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Fresh rosemary minced, plus more for garnish
  • 1 tsp Garlic grated

Au Jus

  • 1/4 cup Beef broth
  • 1/4 tsp Fresh rosemary minced
  • 1 tbsp Butter

Cheese Bread

  • 1/4 loaf Baguette halved (about 2 inch piece per portion)
  • 2 tsp Extra-virgin olive oil
  • 2 tbsp Mozzarella cheese shredded
US Customary - Metric

Instructions

  • Preheat a grill or grill pan on medium heat. Lightly grease with nonstick spray.
  • Season the lamb chops well with salt and pepper. Rub with dijon mustard, rosemary, and garlic.
  • For the Au Jus: In a saucepan over medium heat, bring the broth, rosemary, and butter to a simmer. Let the liquid reduce by about a 1/3. Season with salt and pepper to taste. Then set aside.
  • For the bread: Preheat the oven to 350 degrees. Drizzle the baguette with oil and season with salt and pepper. Top with mozzarella. Bake in the oven until golden brown.
  • Grill on both sides to your desired temperature using a thermometer inserted into the thickest part of the meat (see below). Once done let rest on a cutting board for 3 to 5 minutes.
    Note: Lamb is commonly served medium-rare
  • Serve the lamb chops with au jus and bread.

Notes

Internal Temperature
  • Rare: 115 to 120°F
  • Medium-rare: 120 to 125°F
  • Medium: 130 to 135°F
  • Medium-well: 140 to 145°F
  • Well-done: 150 to 155°F

Nutrition

Calories: 346kcal | Carbohydrates: 16g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 490mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 3mg