Herb Roasted Lamb Chops (Printable)

Juicy lamb chops marinated with herbs and garlic, roasted to a tender, flavorful finish.

# Ingredient List:

→ Lamb

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

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme, finely chopped
05 - 3 garlic cloves, minced
06 - 1 teaspoon lemon zest
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper

→ To Serve

09 - Lemon wedges (optional)
10 - Fresh herbs for garnish (optional)

# Steps:

01 - In a large mixing bowl, combine olive oil, rosemary, thyme, garlic, lemon zest, kosher salt, and freshly ground black pepper to form a herbaceous marinade.
02 - Pat the lamb chops dry with paper towels. Add them to the bowl and toss thoroughly to coat each chop evenly. Allow to marinate at room temperature for 30 minutes, or refrigerate up to 4 hours; bring to room temperature before cooking.
03 - Set the oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
04 - Arrange the marinated lamb chops on the prepared baking sheet. Roast in the preheated oven for 10 to 12 minutes for medium-rare, flipping once halfway through the cooking time to ensure even browning.
05 - Remove the lamb chops from the oven and let them rest for 5 minutes. Garnish with fresh herbs and serve with optional lemon wedges.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, including marinating, yet tastes like you've been working on it all day.
  • One pan, minimal cleanup, and you end up with restaurant-quality chops that look far fancier than the effort involved.
  • The herb-garlic crust gets crispy while the inside stays tender and pink, and somehow that contrast never gets old.
02 -
  • Lamb chops cook fast and can turn from perfect to overdone in about two minutes, so watch them closely the first time you make this.
  • Letting the meat come to room temperature before roasting makes a huge difference in even cooking; cold lamb from the fridge will have a gray band under the crust instead of that beautiful pink.
  • The 5-minute rest at the end is not negotiable; it's where the difference between good and great happens.
03 -
  • If you marinate overnight, the flavors go deeper, and the salt starts breaking down the muscle fibers so the chops are even more tender; it's a small step that pays off.
  • Save any leftover marinade before you add the raw meat, and brush it on the chops again just before they come out of the oven for an extra herb crust.

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