Total Time
Prep 15 mins
Cook 8 mins

I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455).

Ingredients Nutrition


  1. Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
  2. Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.


Most Helpful

Really enjoyed this recipe. The flavor was excellent and the leftover chops were even better the next day. So easy to put together and I had everything on my shelf. Recipe is a keeper!!! Thanks for posting this!

mwlang354 July 14, 2011

I love lamb chops and don't usually do more then salt and pepper them. The marinade added a really nice flavor in a short amount of time (I did 10 minutes at room temp). I don't know if it was the chop I used, or the cooking method but I didn't care for the texture of the meat from pan frying compared to broiling (I pan fry steak all the time and thought I love this) so I will stick to broiling. Made for PAC Fall 09.

momaphet September 29, 2009

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