Roasted Lamb Chops Garlic (Printer-friendly)

Tender lamb chops roasted and topped with aromatic garlic butter and fresh herbs.

# What you'll need:

→ Lamb

01 - 8 lamb chops, about 1 inch thick, frenched if desired

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme, finely chopped

→ Garlic Butter

07 - 4 tablespoons unsalted butter, softened
08 - 4 garlic cloves, minced
09 - 1 tablespoon fresh parsley, finely chopped
10 - Zest of 1 lemon

→ To Serve

11 - Lemon wedges, optional

# Method:

01 - Set the oven temperature to 425°F.
02 - Pat chops dry with paper towels and rub both sides with olive oil, kosher salt, black pepper, rosemary, and thyme.
03 - Heat an oven-safe skillet over medium-high heat and sear lamb chops for 2 minutes per side until golden brown.
04 - Transfer the skillet to the preheated oven and roast for 6 to 8 minutes for medium-rare or until desired doneness.
05 - Combine softened butter with minced garlic, parsley, and lemon zest in a small bowl.
06 - Remove chops from oven, top each with a dollop of garlic butter, cover loosely with foil, and let rest for 5 minutes before serving with optional lemon wedges.

# Expert Tips:

01 -
  • Ready in 30 minutes but tastes like you've been planning it all week.
  • The garlic butter melts into every crevice, turning ordinary lamb into something you'll think about days later.
  • Gluten-free and elegant enough for guests, casual enough for just you on a good day.
02 -
  • Never skip patting the chops dry—moisture is the enemy of that beautiful sear that makes these taste restaurant-quality.
  • The oven-safe skillet is non-negotiable; it lets you go from stovetop to oven without transferring, and that matters because moving hot meat around breaks that crust you worked for.
03 -
  • If you have time, let the seasoned chops sit at room temperature for 15 minutes before searing—they'll cook more evenly and the herbs will have time to really cling to the meat.
  • Save that lemon zest just before you use it; pre-zested lemons taste faded by comparison, and this dish deserves the real thing.

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