Oven Roasted Lamb Chops With Rosemary and Garlic
These oven-roasted lamb chops are tender, juicy, and full of bold flavor from fresh rosemary, garlic, and lemon zest. Perfect for a weeknight dinner or a special occasion, they come together quickly and taste like you spent all day in the kitchen. The high heat gives you crispy, golden edges while keeping the center pink and juicy.
Ingredients
- 2 pounds lamb chops rib chops (you'll need 8 chops)
- 3 tablespoons olive oil
- 4 cloves garlic grated
- 2 tablespoons fresh rosemary very finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- ½ lemon zest
- lemon wedges for serving
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with foil or parchment.
- Pat the lamb chops dry and arrange them in a single layer on the prepared pan.
- In a small bowl, stir together the olive oil, grated garlic, rosemary, salt, pepper, and lemon zest.
- Rub the mixture all over the lamb chops, pressing it into the meat.
- Roast for 10 minutes, flip the chops, then roast for another 4 to 5 minutes until they reach the desired doneness.
- Let the chops rest for 5 minutes before serving with lemon wedges.
Notes
- Trim the excess surface fat from the lamb chops, but leave a little. Fat adds flavor and keeps the meat moist.
- For thick chops (over 1 inch), finish under the broiler for the last minute to get better color without overcooking.
Nutrition
Serving: 2 chopsCalories: 483kcalCarbohydrates: 1gProtein: 46gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 150mgSodium: 746mgPotassium: 624mgFiber: 0.3gSugar: 0.1gVitamin A: 31IUVitamin C: 2mgCalcium: 38mgIron: 4mg
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.
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