Rosemary Marinated Lamb Chops recipe

8 servings

2 teaspoons McCormick® Gourmet Collection® Crushed Rosemary

1 teaspoon McCormick® Gourmet Collection® Thyme Leaves

1 teaspoon McCormick® Gourmet Collection® Ground Black Pepper

1 teaspoon McCormick® Gourmet Collection® Garlic Powder

1/2 teaspoon salt

1 cup finely chopped onion

1/2 cup orange juice

1/4 cup dry white wine

3 tablespoons olive oil, divided

8 loin lamb chops, cut 1 to 1 1/4-inch thick, trimmed

Mix crushed rosemary, thyme, black pepper, garlic powder and salt in a bowl.

Add onion, orange juice, white wine and 2 tablespoons olive oil.

Whisk together and reserve 1/2 cup marinade mixture for later use.

Place lamb chops in self-closing plastic bag; add marinade.

Turn to coat.

Refrigerate 30 to 60 minutes.

Remove lamb from marinade and blot dry with a paper towel.

(Do not remove onion pieces from chops).

Heat remaining oil in a heavy skillet over medium-high heat.

Place lamb in skillet.

Sear one side of lamb approximately 4 minutes or until well browned.

Turn chops over and cook 4 minutes longer or until desired doneness.

Add reserved marinade and simmer 2 minutes.

Remove lamb to a serving plate.

Pour reduced marinade over lamb.