Tender, juicy lamb chops are seasoned to perfection by marinating the lamb in mojo, a traditional Latin citrus-garlic sauce. This recipe comes to us from Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.

Makes 4 servings.

Prep Time: 15 minutes
Refrigerate Time: 1 hour
Cook Time: 12 minutes

Rosemary Mojo Lamb Chops

Ingredients

1 tablespoon McCormick® Gourmet Collection Rosemary Leaves, lightly crushed
1 tablespoon McCormick® Gourmet Collection Thyme Leaves
1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt
1 teaspoon McCormick® Gourmet Collection Basil Leaves
1 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 teaspoon McCormick® Gourmet Collection Cumin, Ground
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 cup finely chopped onion
1/2 cup orange juice
1/4 cup dry red wine
3 tablespoons fresh lime juice
3 tablespoons olive oil, divided
8 rib or loin lamb chops (about 1-inch thick)

Directions

1. Mix seasonings in medium bowl. Add onion, orange juice, wine, lime juice and 2 tablespoons of the oil. Reserve 1/2 cup of the mojo mixture. Place lamb chops in large resealable plastic bag or glass dish. Add remaining mojo; turn to coat well.

2. Refrigerate 1 hour or longer for extra flavor. Remove lamb from marinade; pat dry. Discard any remaining marinade.

3. Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add lamb chops; cook 2 to 4 minutes per side or until desired doneness. Remove lamb chops to serving plate; keep warm. Add reserved mojo to skillet; simmer 1 minute, stirring to loosen browned bits in bottom of skillet. Serve mojo over lamb chops.

Print full Recipe

Print full Recipe | 4x6 | 3x5

You may also enjoy...

Recipes that use McCormick® Gourmet Collection Rosemary Leaves