Rosemary Lamb Chops

Rosemary Lamb Chops


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A light and delicious lamb preparation with rosemary, white wine, and teriyaki.

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Time needed

45 min preparation + 5-6 min cooking

Serving Size / Yield

4 servings


  • 1/2 C. Kikkoman Teriyaki Marinade & Sauce
  • 1 Tbs. dry white wine
  • 1 tsp. dried rosemary, crushed
  • 1 clove garlic, minced
  • 4 lamb shoulder, arm or blade chops, each about 1/2 to 3/4 in. thick

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Combine teriyaki marinade & sauce, wine, rosemary and garlic; pour over lamb chops in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 45 minutes, turning bag over occasionally. Reserving marinade, remove chops and place on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side (for medium-rare), or to desired doneness, turning over and brushing occasionally with reserved marinade. (Or, place lamb chops on rack of broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes on each side [for medium-rare]; brush with reserved marinade after turning over.)Cuts of lamb such as steaks or chops are great on the grill. Grill about 4 inches from the coals or heat on a gas grill and they'll take about 15 minutes total or a little longer for medium well.

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