Roasted Lamb Chops Rosemary

The first time I made these roasted lamb chops with rosemary, the aroma instantly took me back to a cozy Mediterranean getaway where fresh herbs and bold flavors filled the air. It quickly became a kitchen favorite for its simplicity and impressive taste.

I remember a last minute dinner when unexpected guests arrived and these lamb chops saved the evening with their juicy, tender bite and savory scent filling the house.

Ingredients

• 8 lamb chops (about 2.5 cm / 1 inch thick): I look for chops with a good amount of marbling which keeps them juicy and flavorful as they roast
• 2 tablespoons olive oil: Choose a good quality extra virgin for that fruity richness
• 2 tablespoons fresh rosemary, finely chopped: Fresh herbs make all the difference here, dried just don't compare
• 3 garlic cloves, minced: Fresh garlic adds the perfect punch
• 1 teaspoon sea salt: Sea salt brings a subtle complexity that regular salt lacks
• 1/2 teaspoon freshly ground black pepper: Grinding fresh unlocks that vibrant heat and aroma
• Lemon wedges (optional): A little squeeze brightens up the richness beautifully

Instructions

Preheat and Prep:

Set your oven to 220°C (430°F) and feel that warm glow starting. Patting the lamb dry is key to crisping up the edges—no soggy chops here.

Make the Marinade:

Mix olive oil, fresh rosemary, minced garlic, sea salt, and pepper in a bowl. The mingling of herb and garlic oils fills the kitchen with irresistible anticipation.

Marinate:

Rub this fragrant mix all over the chops and let them rest at room temperature for about 10 minutes. It’s a brief pause that turns good into great.

Roast With Care:

Lay the chops on a rack in a roasting pan or parchment-lined tray so heat circulates evenly. Roast for 10 to 12 minutes for that perfect medium-rare, flipping once halfway through and soaking in the sizzling sound.

Rest and Serve:

Cover loosely with foil for 5 minutes after roasting to lock in those juicy flavors. Serve hot with a wedge of lemon to add a fresh zing. This moment is pure kitchen magic.

Save

This dish moved beyond just food when my family gathered around the table to savor those fragrant chops together after a long day, turning a simple meal into heartfelt memories.

Serving Ideas That Clicked

I love pairing these lamb chops with roasted potatoes tossed in garlic and rosemary to echo flavors, and a crisp green bean salad adds a refreshing crunch that balances the richness.

Keeping It Fresh

Always choose fresh rosemary and garlic for that vibrant herbal aroma. If you can’t get fresh rosemary, thyme works nicely but the flavor shifts ever so slightly to a milder note.

A Time This Recipe Saved the Day

On one hectic weeknight with almost no prep time, this quick roasted lamb came together like a charm and impressed everyone. It’s my go-to hero recipe when life gets busy.

• Remember to bring your lamb to room temperature before cooking for even cooking
• Don’t skip the resting phase – patience rewards you with juicy meat
• Use a wire rack if you have one to keep chops crispy on both sides

Save

Thanks for hanging out in the kitchen with me—here’s to many delicious meals and stories shared over the table.

Recipe FAQs

→ How do I achieve medium-rare lamb chops?

Roast the lamb chops at 220°C (430°F) for 10-12 minutes, flipping halfway. Adjust time slightly if you prefer different doneness.

→ Can I use other herbs instead of rosemary?

Yes, thyme or oregano make excellent substitutes that complement lamb’s rich flavor.

→ Should the lamb chops be marinated ahead of time?

Allowing the chops to marinate for up to four hours in the fridge enhances the herb and garlic infusion but 10 minutes at room temperature also works well.

→ What sides pair well with roasted lamb chops?

Roasted potatoes, green beans, or a crisp salad balance the rich meat beautifully.

→ How do I keep lamb chops juicy after roasting?

Rest the cooked chops covered loosely with foil for 5 minutes to retain juices before serving.