Oven Roasted Lamb Chops with Rosemary and Garlic
MmmMmm, these Oven Roasted Lamb Chops with rosemary and garlic are so good! They cook up quickly and easily, and you can scale the recipe for more guests. Ready in under 30, lamb is what’s for dinner tonight!
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If you’ve ever been intimidated by cooking lamb, this is the place to start. Rib chops cook quickly, stay tender, and don’t need marinades or complicated techniques. Everything happens in the oven, and the flavor payoff is huge for such a short cook time.
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And the combination of garlic and rosemary is one of my favorite. If you’re worried about a gamey taste from the lamb, these herbs and spices will mask it. Besides, today’s lamb is sweet and mild with no real aftertaste.
I love making these lamb chops. I serve them when entertaining or any night I want a restaurant-quality meal without the fuss.
Ingredients
- Lamb rib chops – Rib chops are the most tender cut. Loin chops work too, but are thicker and may need extra cooking time. Use a digital meat thermometer to ensure you don’t overcook the lamb.
- Olive oil – Use regular olive oil, not extra virgin. Extra virgin can taste bitter at high roasting heat.
- Garlic cloves– Fresh garlic only. Grate it finely so it roasts instead of burning; large chunks turn bitter in a hot oven.
- Fresh rosemary– Fresh rosemary only. Dried rosemary is woody and won’t soften in the oven.
- Kosher salt – I cook with kosher salt.
- Freshly cracked black pepper – Freshly cracked black pepper has the best flavor.
- Zest of lemon – Zest before juicing; it’s easier.
- Lemon wedges – Fresh lemon only. A squeeze right before serving wakes up all the flavors.
How to Make Oven-Roasted Lamb Chops
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Pat the lamb chops very dry using paper towels. This step is important. Dry meat roasts instead of steaming and gives you better browning. Arrange the chops in a single layer on the baking sheet with a little space between each one.
In a small bowl, stir together the olive oil, grated garlic, chopped rosemary, kosher salt, black pepper, and lemon zest. The mixture should look like a loose paste.
Use your hands to rub the mixture evenly over both sides of each lamb chop, pressing it into the meat so it sticks. Make sure the garlic and herbs are evenly distributed rather than clumped.
Place the baking sheet in the oven and roast for 10 minutes. Remove the pan, flip each chop using tongs, and return them to the oven for another 4 to 5 minutes, depending on thickness.
Use an instant-read thermometer for accuracy. Medium-rare is about 130 to 135°F, and medium is closer to 140°F.
Remove the lamb chops from the oven and let them rest in the pan for 5 minutes. Resting keeps the juices in the meat instead of on the plate.
Serve hot with lemon wedges on the side.
Chef Jenn’s Tips
- Trim excess surface fat, but don’t remove it all. You can French the bones if you’re feeling fancy; I only sometimes do that. To French the bones, scrape the fat off the bone with a sharp knife, but stop before you get to the meat.
- In recipes like this, I often grate the garlic on a microplane grater so that it doesn’t burn.
- Fresh rosemary is non-negotiable here. Dried rosemary stays tough and woody.
- Watch the cooking time. Overcooked lamb chops are the stuff of nightmares. Lamb should be served medium-rare to medium. That’s about 130-140°F.
Serving Suggestions
Serve these succulent lamb chops with roasted potatoes, Mediterranean Rice, a simple green salad with lemon vinaigrette, or slow cooker Southern Green Beans. For a bright and tangy finish, serve this dish with Whipped Feta and pita bread triangles. Yum!
Storage
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or skillet to avoid drying them out.
Oven Roasted Lamb Chops With Rosemary and Garlic
Ingredients
- 1 ½ to 2 pounds lamb rib chops
- 3 tablespoons olive oil
- 4 cloves garlic grated
- 2 tablespoons fresh rosemary finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ lemon zest
- lemon wedges for serving
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment or foil.
- Pat the lamb chops dry and arrange them in a single layer on the baking sheet.
- Mix the olive oil, garlic, rosemary, salt, pepper, and lemon zest in a small bowl.
- Rub the mixture evenly over both sides of the lamb chops.
- Roast for 10 minutes, then flip and roast another 4 to 5 minutes until desired doneness.
- Rest for 5 minutes before serving with lemon wedges.
Notes
Chef Jenn’s Tips
- Trim excess surface fat, but don’t remove it all. You can French the bones if you’re feeling fancy; I only sometimes do that. To French the bones, scrape the fat off the bone with a sharp knife, but stop before you get to the meat.
- In recipes like this, I often grate the garlic on a microplane grater so that it doesn’t burn.
- Fresh rosemary is non-negotiable here. Dried rosemary stays tough and woody.
- Watch the cooking time. Overcooked lamb chops are the stuff of nightmares. Lamb should be served medium-rare to medium. That’s about 130-140°F.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.