Roasted Lamb Chops Garlic (Printable Version)

Juicy lamb chops roasted with garlic, herbs, and lemon zest for a tender, flavorful main course.

# 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 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 to your desired doneness.
06 - Remove from the oven and let the lamb chops rest for 5 minutes.
07 - Garnish with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The marinade does double duty, infusing the meat with flavor while creating a beautiful crust
  • Restaurant quality results without any fancy techniques or equipment
  • The whole process comes together in under 40 minutes but tastes like you spent all day
02 -
  • Cold lamb chops will sear poorly and cook unevenly, so that room temperature rest is not optional
  • Using a meat thermometer is the only way to nail medium-rare every single time, aiming for 52°C internal temperature
03 -
  • Ask your butcher to french the ribs for a cleaner look and easier eating
  • A drizzle of good balsamic glaze right before serving elevates the entire plate

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