Garlic Herb Roasted Lamb Chops (Printable Version)
Tender lamb chops infused with garlic and fresh herbs, roasted until golden and finished with bright mint and lemon zest.
# What You'll Need:
→ Lamb
01 - 8 lamb chops, approximately 1 inch thick, Frenched if desired
→ Marinade
02 - 3 tablespoons extra virgin 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 - ½ teaspoon freshly ground black pepper
→ Garnish
08 - 3 tablespoons fresh mint leaves, finely chopped
09 - Zest of 1 lemon
10 - Lemon wedges for serving
# Step-by-Step:
01 - In a small bowl, combine olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper. Mix until well blended.
02 - Pat lamb chops dry with paper towels. Place in a shallow dish or zip-top bag. Pour marinade over chops, ensuring each is thoroughly 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 them and allow to 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 golden brown.
05 - Transfer skillet to preheated oven and roast for 6 to 8 minutes for medium-rare, or until internal temperature reaches 135°F for medium-rare doneness.
06 - Remove from oven, tent loosely with aluminum foil, and let rest for 5 minutes to retain juices.
07 - Combine chopped mint and lemon zest in a small bowl. Sprinkle mixture evenly over the rested lamb chops.
08 - Plate the lamb chops and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The searing and roasting method creates this magical contrast between the caramelized exterior and that perfectly pink, juicy center that melts in your mouth.
- You can prepare everything ahead of time then cook it in under 15 minutes when guests arrive, allowing you to actually enjoy your company instead of being stuck in the kitchen.
02 -
- After numerous overcooked disappointments, I learned that lamb continues cooking even after leaving the oven, so always remove it when its slightly under your desired doneness.
- The thickness of your chops dramatically affects cooking time, so rather than watching the clock, invest in a meat thermometer and cook to temperature instead of time.
03 -
- When searing the lamb, place the fatty edge against the hot pan first for a minute to render some fat before laying the chops flat, creating a natural cooking medium that enhances browning.
- The perfect internal temperature for medium-rare lamb is exactly 135°F, but remove them from the heat at 130°F as they will continue cooking during the resting period.