Roasted Lamb Chops Garlic (Printable)

Tender lamb chops infused with garlic and herbs, roasted to juicy perfection for any meal.

# What You'll Need:

→ Meat

01 - 8 lamb loin chops (about 1 inch thick)

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper

→ Garnish

08 - 1 tablespoon fresh parsley, chopped (optional)
09 - Lemon wedges, for serving (optional)

# How-To Steps:

01 - Preheat the oven to 400°F (200°C).
02 - In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.
03 - Pat lamb chops dry with paper towels. Rub the marinade evenly over both sides of the chops.
04 - Heat a large oven-safe skillet over medium-high heat. Sear the lamb chops for 2 minutes per side until browned.
05 - Transfer the skillet to the preheated oven and roast for 8–10 minutes for medium-rare, or until desired doneness is reached.
06 - Remove chops from the oven, tent loosely with foil, and let rest for 5 minutes.
07 - Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • The sear then roast method guarantees that perfect restaurant quality crust while keeping the inside tender and juicy
  • This marinade comes together in minutes but tastes like it took hours of thoughtful preparation
02 -
  • Patting the meat absolutely dry before applying the marinade is what creates that beautiful golden crust
  • Letting the lamb rest for the full five minutes keeps all the juices from running out onto your cutting board
03 -
  • If your chops are thicker than one inch, extend the oven time by about two minutes per quarter inch
  • Substitute oregano or marjoram for the rosemary if you prefer a different herb profile

Go Back