Herb Roasted Lamb Chops (Printable)

Tender lamb chops infused with rosemary, thyme, garlic, and olive oil, roasted to perfection.

# What You Need:

→ Lamb

01 - 8 lamb rib chops, approximately 2 pounds (1 inch thick)

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme, finely chopped
05 - 3 garlic cloves, minced
06 - 1 teaspoon lemon zest
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper

→ To Serve

09 - Lemon wedges (optional)
10 - Fresh herbs for garnish (optional)

# Directions:

01 - In a large bowl, combine olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper to create the marinade.
02 - Pat lamb chops dry with paper towels. Add to the marinade and toss gently to coat. Allow to marinate at room temperature for 30 minutes or refrigerate up to 4 hours, bringing to room temperature before roasting.
03 - Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
04 - Arrange lamb chops evenly on the prepared sheet. Roast for 10 to 12 minutes for medium-rare, flipping once halfway through cooking to ensure even browning.
05 - Remove from oven and let rest for 5 minutes to allow juices to redistribute before serving.
06 - Optional: garnish with fresh herbs and serve alongside lemon wedges to enhance flavor.

# Expert Tips:

01 -
  • Lamb chops cook so fast you'll have an elegant dinner on the table in under 40 minutes, no fuss.
  • The herb-garlic marinade is foolproof—even a quick 30-minute soak transforms the meat into something restaurant-quality.
  • It's naturally gluten-free and low-carb, so you can serve it guilt-free to almost anyone.
02 -
  • Don't skip the resting step; five minutes might seem pointless, but it's what keeps these chops juicy instead of turning them into hockey pucks.
  • If your oven runs cool, check the chops at 10 minutes—every oven is different, and the line between medium-rare and overdone is thin and fast.
03 -
  • If you're marinating overnight, take the lamb out of the fridge 20 minutes before roasting so the meat cooks evenly—cold centers spoil fast cooking.
  • Save any leftover marinade and brush it on roasted vegetables or use it as a finishing drizzle on soups and grain bowls.

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