Roasted Lamb Chops

Rectangular white plate with grilled lamb chops, garnished with herbs and served with lemon wedges. A sprig of fresh rosemary is nearby on the table.

These oven roasted lamb chops are tender, flavorful, and easy to prepare with simple ingredients. Rosemary, garlic, and lemon juice create a rich marinade that gives each chop plenty of savory flavor.

Course Main Course, Main dishes

Cuisine American, International

Keyword best lamb, cook time, flavorful, fresh rosemary, grill, lamb chop, lamb chop recipe, loin, loin chops, marinade, preheat, preheat the oven, rack of lamb, roast, roasted lamb chops, rosemary, skillet, thermometer

Prep Time 15

Cook Time 15

Resting Time 5

Servings Pieces

Calories 244kcal

Author Zuzana Paar

Equipment

1 Baking sheet
1 Foil
1 Small Bowl
1 Brush
1 Tongs

Ingredients

2 Pounds Lamb Rib Chops about 8 chops
3 Tablespoons Olive Oil
4 Cloves Garlic finely grated
2 Tablespoons Rosemary fresh, very finely chopped
1 teaspoon Kosher Salt
½ teaspoon Black Pepper freshly cracked
½ Zest of Lemon
Lemon Wedges for serving

US Customary - Metric

Instructions

Preheat oven to 425°Fahrenheit (218°Celsius), line a baking sheet, and pat the lamb chops dry.
Place chops in a single layer with space between each one for even roasting.
Mix olive oil, garlic, rosemary, salt, pepper, and lemon zest, then rub over both sides of the chops.
Roast 10 minutes, flip and cook another 4–5 minutes to desired doneness, rest 5 minutes, then finish with fresh lemon.

Notes

Trim the fat but not all of it: Cut off any thick chunks of fat on the outside, but leave a thin layer on. That little bit of fat adds a lot of flavor while it roasts.
Grate the garlic very finely: large pieces of garlic can burn in a hot oven. Grate it as fine as you can so it blends into the oil and cooks evenly with the meat.
Always use fresh rosemary: Dried rosemary works in a pinch, but fresh rosemary gives you a much better texture and smell in the paste. It is worth it.
Broil at the end for thicker chops: If your chops are on the thicker side, pop them under the broiler for just one minute at the end. It deepens the color without overcooking the inside.

Nutrition