Roasted Lamb Chops Garlic (Printable)
Tender lamb chops infused with garlic and herbs, roasted to a juicy finish.
# What You'll Need:
→ Meat
01 - 8 lamb chops (about 1 inch thick, approx. 2 lbs)
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 2 teaspoons fresh rosemary, finely chopped
05 - 1 teaspoon fresh thyme leaves
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - Zest of 1 lemon
→ Garnish
09 - Lemon wedges
10 - Fresh rosemary sprigs
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon zest.
03 - Pat lamb chops dry with paper towels. Rub the marinade evenly over all sides of the chops.
04 - Let the chops marinate at room temperature for 15 minutes for enhanced flavor.
05 - Heat a large ovenproof skillet over medium-high heat. Sear the lamb chops for 2 minutes per side until browned.
06 - Transfer the skillet to the preheated oven. Roast for 8–10 minutes for medium-rare, or until desired doneness.
07 - Remove from oven, tent with foil, and let rest for 5 minutes.
08 - Serve garnished with lemon wedges and fresh rosemary.
# Expert Suggestions:
01 -
- The high-heat sear creates that gorgeous restaurant-style crust while keeping the inside impossibly tender
- Fresh herbs and lemon zest transform simple lamb into something that feels celebratory without requiring hours of work
02 -
- Resting is non-negotiable, cutting into lamb immediately releases all those precious juices and leaves you with tough meat
- An instant-read thermometer is your best friend here, 130°F yields medium-rare while 140°F gives you medium
03 -
- Take the lamb out of the fridge 30 minutes before cooking to ensure even cooking throughout
- If your chops vary in thickness, remove thinner ones from the oven a few minutes early