Roasted Lamb Chops Rosemary (Printer-friendly)

Juicy lamb cuts infused with fresh herbs, oven-roasted to savory perfection with fragrant rosemary and garlic.

# What You Need:

→ Meat

01 - 8 lamb chops (approximately 1 inch thick)

→ Marinade

02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 3 garlic cloves, minced
05 - 1 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper

→ Garnish

07 - Lemon wedges (optional)

# How to Make It:

01 - Heat the oven to 430°F.
02 - Pat dry the lamb chops using paper towels.
03 - In a small bowl, thoroughly mix olive oil, rosemary, minced garlic, sea salt, and black pepper.
04 - Rub the marinade evenly over the lamb chops and allow them to rest at room temperature for 10 minutes.
05 - Place the lamb chops on a wire rack set inside a roasting pan or on a parchment-lined baking tray.
06 - Cook for 10 to 12 minutes for medium-rare, turning once halfway through. Adjust cooking time to preferred doneness.
07 - Remove from oven, cover loosely with foil, and rest for 5 minutes before serving.
08 - Serve immediately, garnished with lemon wedges if desired.

# Expert Tips:

01 -
  • It feels like you discovered a delightful secret when that rosemary and garlic kiss the lamb perfectly
  • The quick marinade means you spend less time fussing and more time enjoying your meal
02 -
  • Drying the lamb before marinating is the trick that ensures a beautiful sear and crust
  • Letting the meat rest after roasting was a game changer for juicy, tender chops every time
03 -
  • Experiment with fresh herbs beyond rosemary to suit your mood or season
  • Resting your meat covered loosely with foil ensures it stays hot and juicy without steaming

Return