Herb Roasted Lamb Chops (Printable Version)

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

# What You Need:

→ Lamb

01 - 8 lamb rib chops, approximately 2.2 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)

# How to Make It:

01 - Combine olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper in a large bowl to create the marinade.
02 - Pat lamb chops dry with paper towels and place in the bowl. Toss thoroughly to coat. Marinate at room temperature for 30 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature before cooking.
03 - Set oven to 425°F. Line a baking sheet with foil or parchment paper.
04 - Arrange lamb chops on the prepared baking sheet. Roast for 10 to 12 minutes for medium-rare, flipping once halfway through cooking until desired doneness is reached.
05 - Remove lamb chops from oven and allow to rest for 5 minutes before serving.
06 - Garnish with fresh herbs and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The chops stay impossibly juicy while the herbs create a savory crust that makes you want to lick your plate.
  • It's the kind of dish that feels fancy enough for guests but honest enough for a Tuesday night.
  • Marinating can happen in the morning, so dinner practically cooks itself by evening.
02 -
  • Lamb chops are forgiving about most things, but they absolutely hate being overcooked—aim for medium-rare and trust a meat thermometer if you're nervous about it.
  • Room temperature matters before roasting; if the chops go straight from the fridge into the oven, the outside will burn before the inside catches up.
  • The resting step isn't optional; it's the difference between juice on your plate and juice in your mouth.
03 -
  • Let your oven fully preheat; a true 425°F makes the difference between a gray chop and one with a golden, flavor-packed crust.
  • If your marinade seems thin after combining everything, you're not using enough salt—it should cling to the chops almost like a paste.

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