Herb Roasted Lamb Chops

There's something about the smell of rosemary hitting hot lamb that makes you stop whatever you're doing. Years ago, I was scrambling to put together a dinner when a friend texted that they'd be stopping by in an hour, and all I had were these beautiful lamb chops in the fridge and a handful of herbs going soft in the crisper drawer. I threw together this marinade almost by accident, and what came out of the oven was so good that my friend asked for the recipe before even sitting down. That's when I knew this would become my go-to when I wanted to feel like I'd actually cooked something worthy of the name.

I made these for my partner's family dinner last spring, and I still remember my mother-in-law's surprised silence when she took that first bite. She's not easily impressed by cooking, but something about how the lemon zest cut through the richness of the lamb seemed to catch her off guard. She asked for seconds, which from her means everything, and now every time we see her, she hints that it's been too long since I've made "those lamb chops."

Ingredients

• Lamb rib chops, 1 inch thick: Look for chops with good marbling and a creamy color, not dark red; the thickness matters because thinner chops can dry out by the time the outside gets a good sear in the oven.
• Fresh rosemary and thyme: Don't even think about using dried herbs here; fresh herbs are what make this whole thing work, and the moment you chop them, you'll understand why.
• Garlic, minced fine: The smaller you chop it, the more evenly it distributes through the oil and the less likely you'll hit a raw garlic chunk that tastes harsh.
• Lemon zest: Use a microplane if you have one, and only grab the yellow part; the white pith underneath is bitter and will ruin the brightness you're after.
• Olive oil: Use something you actually like to taste, not the cheapest bottle in the cupboard; it's one of three main flavors in this entire dish.
• Kosher salt and fresh black pepper: The salt should be coarse enough to feel between your fingers, and pepper should come from a grinder, not a tin from who knows when.

Instructions

Make the marinade in a bowl:

Whisk together the olive oil, minced herbs, garlic, lemon zest, salt, and pepper until it looks like a loose paste. Smell it before you add the lamb; if it doesn't make you want to eat it right then, you might not have minced the garlic fine enough.

Dry and coat the chops:

Pat your lamb dry with paper towels (wet meat won't take on the marinade as well), then turn them in the herb mixture until every surface gets coated. If you have time, let them sit at room temperature for 30 minutes, or cover and refrigerate for hours; either way works, but cold meat needs to come back to room temperature before it hits the oven.

Preheat and prep the oven:

Get your oven to 220°C and line a baking sheet with foil or parchment so cleanup isn't a headache. Hot oven, clean slate, ready to go.

Roast until pink inside:

Lay the chops on the sheet in a single layer (don't crowd them) and roast for 10-12 minutes for medium-rare, flipping halfway through. The chops should have a dark, fragrant crust and feel slightly yielding when you press the thickest part with your finger.

Rest before serving:

Pull them from the oven and let them sit for 5 minutes; this keeps the juices inside instead of running all over your plate.

Save

The first time someone didn't ask for the recipe but instead asked me to teach them how to make it, I knew this dish had become something special. There's a kind of confidence that comes from knowing you can make something that tastes expensive and considered, and this recipe gives you that feeling every single time.

The Art of the Marinade

A good marinade isn't just about flavor; it's about texture and tenderness, and the herbs and acid in this one do that work for you. The lemon zest brings brightness without making the meat too acidic, while the oil carries the herb flavors deep into the meat. This balance is why 30 minutes makes such a difference compared to no marinating at all.

Timing and Temperature

Medium-rare lamb sits right in that sweet spot where the meat is still juicy and tender, but cooked enough to lose any unpleasant gaminess. If you prefer it more done, add another 2-3 minutes, but I'd urge you to try it at 10-12 minutes first and see how you feel. Temperature matters more than time, so if you have an instant-read thermometer, aim for 63-65°C for medium-rare.

Serving and Sides

These chops are rich and flavorful enough that they don't need much accompaniment, but a bright salad or roasted vegetables can balance the plate beautifully. A squeeze of fresh lemon juice at the table is never wrong, and if you have a fresh herb salad or some peppery greens on the side, even better.

• Roasted spring vegetables like asparagus or snap peas pick up the rosemary and thyme flavors in an almost magical way.
• A simple green salad with lemon vinaigrette lets the lamb be the star without feeling heavy.
• A glass of bold red wine makes the whole meal feel like you're somewhere Mediterranean, even if you're in your kitchen in sweatpants.

Save

This is the kind of recipe that becomes part of your regular rotation because it never fails to impress, whether you're cooking for yourself on a random Tuesday or feeding people who matter. Once you've made it a few times, you'll find yourself confident enough to adjust the herbs or add a pinch of your favorite spice, and that's when cooking really starts to feel like yours.

Recipe FAQs

→ How long should lamb chops be marinated?

Marinate the lamb chops for at least 30 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor.

→ What is the ideal cooking temperature for roasting lamb chops?

Roast lamb chops at 220°C (425°F) to achieve a flavorful crust while keeping the inside tender and juicy.

→ How can I tell when lamb chops are perfectly cooked?

Cook lamb chops for about 10–12 minutes for medium-rare, flipping once halfway. Resting helps juices redistribute for optimal tenderness.

→ What fresh herbs complement lamb best in this dish?

Fresh rosemary and thyme provide aromatic, earthy notes that enhance the natural lamb flavor.

→ Can lemon wedges and fresh herbs be used as garnishes?

Yes, adding lemon wedges and fresh herbs just before serving adds brightness and a fresh finish to the dish.