Roasted Lamb Chops Garlic (Print Version)
Tender lamb chops infused with garlic and rosemary, roasted for a juicy, flavorful main course.
# What You 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
# Directions:
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, garlic, rosemary, thyme (if using), lemon zest, salt, and pepper until well combined.
04 - Rub the marinade evenly over all sides of the lamb chops, ensuring thorough coverage.
05 - Let the seasoned chops rest 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 to the preheated oven. Roast for 8–10 minutes for medium-rare doneness, or adjust time to reach preferred internal temperature.
08 - Remove from oven and let the chops rest for 5 minutes to allow juices to redistribute throughout the meat.
09 - Serve immediately, garnished with fresh lemon wedges and rosemary sprigs if desired.
# Expert Tips:
01 -
- Lamb chops cook in under 30 minutes but taste like you spent all day
- The garlic rosemary crust transforms simple meat into something extraordinary
02 -
- Do not skip the resting step. Cutting too soon spills all those juices onto your cutting board instead of keeping them in the meat.
- Invest in an instant-read thermometer. 130°F is medium-rare and 140°F is medium. No guessing required.
03 -
- Bring lamb to room temperature 30 minutes before cooking for more even results
- The garlic can burn if it sits directly on the hot pan so keep it mixed with the oil