Roasted Lamb Chops Garlic (Print)

Tender lamb chops infused with garlic and herbs, roasted to juicy perfection for a flavorful meal.

# What You Need:

→ Meat

01 - 8 lamb loin chops, 1 inch thick

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper

→ Garnish

08 - 1 tablespoon fresh parsley, chopped
09 - Lemon wedges

# How to Make:

01 - Preheat the oven to 400°F.
02 - Combine olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small mixing bowl.
03 - Pat lamb chops dry with paper towels. Rub the marinade evenly over both sides of each chop.
04 - Heat a large oven-safe skillet over medium-high heat. Sear lamb chops for 2 minutes per side until well-browned.
05 - Transfer skillet to the preheated oven. Roast for 8-10 minutes for medium-rare, adjusting time for desired doneness.
06 - Remove chops from oven. Tent loosely with aluminum foil and let rest for 5 minutes to redistribute juices.
07 - Sprinkle with fresh parsley and accompany with lemon wedges if desired.

# Expert Advice:

01 -
  • The sear then roast method gives you perfect restaurant quality results every single time
  • Ready in under 30 minutes but tastes like something you would order at a fancy dinner
02 -
  • Dry meat is what creates that gorgeous crust, so do not skip the paper towel step
  • Letting the meat rest is absolutely crucial or all those delicious juices will end up on your plate instead of in the meat
03 -
  • A meat thermometer takes all the guesswork out, aim for 130 degrees for medium rare
  • Let your chops come to room temperature for about 20 minutes before cooking for even results

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