Food Recipes Rosemary Lamb Chops Recipe Be the first to rate & review! An herby mayo-and-olive topping keeps lamb chops super juicy in this quick and easy weeknight dinner that feels special enough for company. By Ali Rosen Ali Rosen Ali Rosen is the Emmy and James Beard Award nominated host of Potluck with Ali Rosen on NYC Life. She is the bestselling author of three cookbooks, 15 Minute Meals, Modern Freezer Meals, and Bring It!, and she's been featured everywhere from The Today Show to The New York Times. Real Simple's Editorial Guidelines Published on January 26, 2024 Rate PRINT Share Close Photo: Greg DuPree Prep Time: 15 mins Total Time: 15 mins Servings: 4 Jump to Nutrition Facts Cookbook author Ali Rosen demonstrates how a few simple ingredients can come together to surprise tired palates. In this recipe from her new book, 15 Minute Meals, Rosen elevates lamb chops with a simple topping made with mayonnaise, Castelvetrano olives, and fresh rosemary. The mixture keeps the chops juicy while offering a mouthwatering herby brininess. It’s a (mostly) hands-off dinner since the chops cook under the broiler. This rosemary lamb chops recipe is served alongside olive-and-rosemary bulgur with smashed cucumber for subtle crunch and freshness. Any quick-cooking grain can replace bulgur in this recipe. Try couscous, quinoa, or white rice. 8 Lamb Recipes That Are Anything But Intimidating Ingredients 1 cup bulgur (medium or fine grain) 1 lemon 2 tsp kosher salt, divided 1 cup (6 oz) pitted green olives (preferably Castelvetrano) 2 large sprigs rosemary 1/4 cup mayonnaise 8 lamb chops (loin or rib) 4 Persian cucumbers Directions Bring 2 cups of water to a boil. Place an oven rack close to your broiler. Turn on broiler. Line a baking sheet with aluminum foil. Add bulgur to water (whether it’s boiling or not) along with the juice of the lemon and 1 teaspoon salt. Cover pot. When water starts to boil, turn heat down to a simmer. Chop olives and rosemary until both are fairly small. Add roughly two-thirds of olives and about half of rosemary to bulgur. Combine the rest of the rosemary and olives, mayonnaise, and remaining 1 teaspoon salt in a bowl. Spread mixture across both sides of lamb chops and place chops on baking sheet. Put baking sheet in oven under broiler for 3 to 4 minutes, then flip chops. Cook for another 3 to 4 minutes. While chops and bulgur are cooking, smash cucumbers with the back of a knife, then roughly chop them. When you are a minute out from getting the chops, fold cucumbers in with bulgur. Serve with lamb chops. Rate It Print Nutrition Facts (per serving) 627 Calories 41g Fat 40g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 627 % Daily Value * Total Fat 41g 52% Saturated Fat 14g 71% Cholesterol 104mg 35% Sodium 1474mg 64% Total Carbohydrate 40g 14% Dietary Fiber 10g 37% Total Sugars 12g Protein 36g 73% Vitamin C 113mg 126% Calcium 130mg 10% Iron 5mg 28% Potassium 991mg 21% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.