Roasted Lamb Chops Garlic (Printable)
Juicy lamb chops infused with garlic and herbs, roasted to tender perfection for a flavorful meal.
# What You Need:
→ Meat
01 - 8 lamb chops (about 1 inch thick, frenched if desired)
→ Marinade
02 - 4 tablespoons olive oil
03 - 4 garlic cloves, finely minced
04 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - Zest of 1 lemon
→ Garnish
09 - 1 tablespoon chopped fresh parsley
10 - Lemon wedges, for serving
# How To Make It:
01 - In a large bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon zest. Mix well to form a consistent marinade.
02 - Add the lamb chops to the bowl and rub the marinade evenly over each chop. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours (bring to room temperature before cooking).
03 - Preheat the oven to 425°F.
04 - Heat a large oven-safe skillet over medium-high heat. Sear the lamb chops for 2 minutes per side, until nicely browned.
05 - Transfer the skillet to the preheated oven and roast for 6–8 minutes for medium-rare, or adjust time to your preferred doneness.
06 - Remove from the oven and let the lamb chops rest for 5 minutes to allow juices to redistribute.
07 - Sprinkle with chopped parsley and serve with lemon wedges on the side.
# Expert Suggestions:
01 -
- The marinade comes together in minutes but transforms the meat into something restaurant worthy
- You get that gorgeous crust without any fancy restaurant equipment
02 -
- Cold lamb chops will seize up in the pan, so always let them come to room temperature first
- Using a meat thermometer takes the guesswork out of achieving your perfect level of doneness
03 -
- Pat the lamb completely dry before applying the marinade for the best possible sear
- Let your skillet get properly hot before adding the meat, or you'll steam instead of sear