Garlic Herb Roasted Lamb Chops (Printable)

Succulent lamb chops marinated in garlic and herbs, roasted until tender and garnished with fresh mint for an elegant dinner.

# What You'll Need:

→ Lamb

01 - 8 lamb chops, about 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
10 - Lemon wedges for serving

# Steps:

01 - In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and black pepper.
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 up to 2 hours in the refrigerator.
03 - Preheat oven to 425°F. If refrigerated, let lamb chops sit at room temperature for 20 minutes before cooking.
04 - Heat a large oven-safe skillet over medium-high heat. Sear lamb chops for 2–3 minutes per side until browned.
05 - Transfer skillet to preheated oven and roast for 6–8 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 with foil, and let rest for 5 minutes.
07 - Mix mint and lemon zest in a small bowl. Sprinkle over the lamb chops before serving.
08 - Serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The combination of garlic and fresh herbs infuses the lamb with incredible flavor while the quick cooking method keeps it juicy and tender inside.
  • Even kitchen novices can nail this restaurant quality dish in just 30 minutes, making it perfect for both weeknight dinners and special occasions.
02 -
  • Patting the meat completely dry before marinating makes all the difference in developing that beautiful golden crust during searing.
  • Tent the lamb loosely with foil during resting but dont wrap it tightly or youll lose that perfect crispness on the outside.
03 -
  • Always bring refrigerated lamb to room temperature before cooking, which ensures even cooking and prevents the meat from seizing up in the hot pan.
  • The lamb is ready to flip when it releases easily from the pan without forceful tugging, a sign that proper caramelization has developed.

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