Roasted Lamb Chops Rosemary (Printable Version)

Tender lamb chops infused with rosemary and garlic, oven-roasted for a flavorful main course.

# What You'll Need:

→ Lamb

01 - 8 lamb chops (about 1-inch thick, approximately 2 pounds)

→ Marinade

02 - 2 tablespoons fresh rosemary, finely chopped
03 - 3 garlic cloves, minced
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper

→ Garnish

07 - Lemon wedges (optional)

# How to Make It:

01 - Preheat the oven to 425°F.
02 - Combine rosemary, garlic, olive oil, salt, and black pepper in a small mixing bowl.
03 - Pat lamb chops dry and evenly rub marinade on both sides of each chop.
04 - Place the lamb chops on a roasting rack set over a baking tray.
05 - Roast in preheated oven for 10 minutes, then flip and continue roasting for 6 to 8 minutes until medium-rare or desired doneness.
06 - Remove from oven, cover loosely with foil, and let rest for 5 minutes.
07 - Serve hot, garnished with lemon wedges if desired.

# Expert Insights:

01 -
  • This recipe transforms humble lamb chops into a restaurant-quality meal without any complicated steps
  • The fresh rosemary and garlic marinade creates a fragrant crust that’s both savory and inviting
02 -
  • Patting the lamb dry before marinating makes a huge difference in achieving that perfect sear
  • Letting the meat rest after roasting changed everything for me—it’s when the juices redistribute making every bite juicy
03 -
  • Marinate the lamb chops for at least 30 minutes or up to 2 hours for deeper flavor penetration
  • Sear the chops in a hot pan for 1-2 minutes per side before roasting if you want an extra crust

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