Rosemary-Rubbed Lamb Chops

1. 1

   With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours.

2. 2

   Bake, uncovered, at 400u00b0 for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 150u00b0; medium-well, 145u00b0).

* Per serving · 4 servings · Values may vary.

No additional tips available.