Roasted Lamb Chops Garlic (Print Version)

Tender lamb chops infused with garlic and rosemary, roasted to juicy perfection for a flavorful Mediterranean main.

# What You Need:

→ Meat

01 - 8 lamb chops (1 inch thick, approximately 1.75 pounds)

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
05 - 1 teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper

→ Garnish

07 - Lemon wedges (optional)
08 - Fresh rosemary sprigs (optional)

# Directions:

01 - Preheat your oven to 425°F.
02 - Pat the lamb chops dry with paper towels to ensure proper searing.
03 - In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, salt, and black pepper until well combined.
04 - Rub the marinade evenly over both sides of each lamb chop, ensuring full coverage.
05 - Heat a large ovenproof skillet over medium-high heat. Sear the lamb chops for 2 minutes per side until a golden-brown crust forms.
06 - Transfer the skillet to the preheated oven. Roast for 6–8 minutes for medium-rare doneness, or adjust timing to your preference.
07 - Remove from the oven, tent loosely with aluminum foil, and let rest for 5 minutes to allow juices to redistribute.
08 - Garnish with fresh lemon wedges and additional rosemary sprigs if desired. Serve immediately.

# Expert Tips:

01 -
  • The garlic and rosemary crust creates an irresistible aroma that fills your entire house
  • Cooking time is under 30 minutes but it tastes like something from a fancy restaurant
02 -
  • I once skipped the resting step and all those delicious juices ended up on the cutting board instead of in the meat
  • An instant-read thermometer is your best friend, aim for 52°C for medium-rare
03 -
  • Take the lamb out of the fridge 30 minutes before cooking for more even results
  • If you have time, let the chops marinate in the rub for up to 2 hours in the refrigerator

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