Rosemary Lamb Chops with Lemon Sauce

Rosemary Lamb Chops with Lemon Sauce

Serves 2
Meal type Main Dish


  • 1 teaspoon dried rosemary leaves (crushed)
  • 1 rack of Butchers Block Reserve lamb
  • 1 cup Chicken Broth
  • 1 teaspoon cornstarch
  • 3/4 teaspoons finely chopped lemon zest
  • 3 tablespoons lemon juice
  • 3 teaspoons Dijon-style mustard


Step 1
Rub rack of lamb with rosemary. Place chops on broiler and broil for 5 to 6 minutes. Turn chops and broil 3 to 5 minutes until done.
Step 2
Mix broth and cornstarch in saucepan until smooth. Add lemon zest, lemon juice, stem of rosemary and mustard. Cook over medium heat until mixture bubbles and thickens, stirring constantly. Strain and spoon over cut lamb chops.