Lamb Loin Chops with Garlic, Rosemary, and Lemon
Meaty lamb loin chops roast in a hot oven with garlic, rosemary, and lemon zest until the edges brown and the centers stay rosy and juicy. They're on the table in about 30 minutes and sit nicely next to a Mediterranean salad or simple roasted vegetables.
30 mins
4 servings
Ingredients
- 8 Lamb Loin Chops, about 1 inch thick, 2 pounds total
- 3 tablespoons Extra-Virgin Olive Oil, divided
- 4 cloves of Garlic, minced
- 1 tablespoon Rosemary (Fresh), finely chopped, or 1 teaspoon dried
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 Lemon, zested and cut into wedges, for serving
Directions
- Heat the oven to 425°F. Line a rimmed baking sheet with foil.
- Pat the lamb chops dry with paper towels.
- Stir together most of the olive oil, the garlic, rosemary, lemon zest, salt and pepper in a small bowl.
- Rub the mixture all over the chops and arrange them on the baking sheet in a single layer.
- Roast 10 to 12 minutes for medium-rare (135°F in the thickest part) or 13 to 14 minutes for medium (145°F, the USDA-recommended minimum, followed by a 3-minute rest).
- Let the chops rest on the pan for 5 minutes. Drizzle with the remaining olive oil, squeeze a couple of the lemon wedges over the top, and serve with the rest of the wedges. An instant-read thermometer is the most reliable way to avoid overcooking; loin chops are best slightly pink in the center.
