Garlic Herb Roasted Lamb Chops (Print Version)
Succulent lamb chops marinated in garlic and herbs, roasted until tender and finished with fresh mint and lemon zest.
# What You’ll Need:
→ Lamb
01 - 8 lamb chops, 1 inch thick, Frenched if desired
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Garnish
08 - 3 tablespoons fresh mint leaves, finely chopped
09 - Zest of 1 lemon
→ Optional
10 - Lemon wedges for serving
# Steps:
01 - In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper until combined.
02 - Pat lamb chops dry with paper towels. Place in a shallow dish or zip-top bag. Pour marinade over lamb chops, ensuring each is well coated. Marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.
03 - Preheat oven to 425°F. If lamb chops were refrigerated, remove from refrigerator and let sit at room temperature for 20 minutes before cooking.
04 - Heat a large oven-safe skillet over medium-high heat. Sear lamb chops for 2 to 3 minutes per side until browned.
05 - Transfer skillet to preheated oven and roast for 6 to 8 minutes for medium-rare, or until desired doneness is reached with an internal temperature of 135°F for medium-rare.
06 - Remove from oven, tent loosely with foil, and let rest for 5 minutes to retain juices.
07 - Mix finely chopped mint and lemon zest in a small bowl.
08 - Sprinkle mint and lemon zest mixture over lamb chops. Serve with lemon wedges if desired.
# Expert Tips:
01 -
- These lamb chops develop the most beautiful crust while staying perfectly pink inside—a restaurant-quality trick I wish someone had taught me years ago.
- The mint and lemon finish brightens everything, cutting through the richness in a way that makes even lamb skeptics reach for seconds.
02 -
- Room temperature meat is non-negotiable—I once rushed and put cold chops in the pan, resulting in unevenly cooked lamb that was charred outside but raw in the center.
- The meat thermometer changed everything for me—135°F truly is the sweet spot for medium-rare lamb that's juicy without being undercooked.
03 -
- When searing the chops, stand them up on their fatty edge first for about a minute—this renders some fat that you can then use to sear the flat sides, adding incredible flavor.
- The back of a spoon is perfect for pressing the herb marinade into the meat, getting it into all the nooks and ensuring even flavor distribution.