Roasted Lamb Chops Garlic (Printable)
Tender lamb chops infused with garlic and rosemary, roasted to a golden finish for a flavorful main dish.
# What You'll Need:
→ Meat
01 - 8 lamb chops (about 1 inch thick)
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 teaspoon fresh thyme leaves (optional)
06 - 1 teaspoon lemon zest
07 - 1 teaspoon coarse sea salt
08 - ½ teaspoon freshly ground black pepper
→ Garnish
09 - Lemon wedges (optional)
10 - Fresh rosemary sprigs
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Pat lamb chops dry with paper towels to ensure proper searing.
03 - In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme (if using), lemon zest, salt, and pepper until well combined.
04 - Rub the marinade mixture evenly over all lamb chops, ensuring thorough coverage on all sides.
05 - Let the seasoned chops sit at room temperature for 10 minutes to allow flavors to penetrate.
06 - Heat a large ovenproof skillet over medium-high heat. Sear lamb chops for 2 minutes per side until a golden-brown crust forms.
07 - Transfer the skillet directly to the preheated oven. Roast for 8–10 minutes for medium-rare doneness, adjusting time for preferred doneness.
08 - Remove lamb chops from the oven and let rest for 5 minutes to allow juices to redistribute throughout the meat.
09 - Arrange lamb chops on serving plates and garnish with lemon wedges and fresh rosemary sprigs if desired.
# Expert Suggestions:
01 -
- The garlic and rosemary crust creates an irresistible aroma that fills your entire kitchen
- Restaurant quality results in under 30 minutes with almost zero active work
02 -
- Skip the refrigerator marinade unless you have hours, because room temperature meat sears dramatically better
- Invest in an instant read thermometer because 130°F internal temperature means perfect mediumrare every time
03 -
- For extra flavor, marinate the chops in the refrigerator for up to 2 hours before cooking
- For a deeper crust, finish with a 1-minute broil at the end of roasting