Oven Roasted Lamb Chops With Rosemary and Garlic
Oven Roasted Lamb Chops with Rosemary and Garlic are simple, flavorful, and ready in under 30 minutes. High heat, fresh herbs, and lemon create tender, juicy lamb with minimal effort.
Servings: 4 servings
Calories: 483kcal
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
Serving: 2chops | Calories: 483kcal | Carbohydrates: 1g | Protein: 46g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 150mg | Sodium: 746mg | Potassium: 624mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 4mg