Rosemary Garlic Lamb Chops🍖 Main

Name: Rosemary Garlic Lamb Chops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 lamb chops; 2 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 2 tablespoons olive oil

Tender lamb chops baked to perfection with a classic blend of fresh rosemary, aromatic garlic, and basic seasonings.

By Sarah Chen, Home Cook Enthusiast

Prep: 10 minCook: 15 minServes: 4

lamb main course roasted easy quick

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This rosemary garlic lamb chops is the kind of recipe that earns a permanent spot in your meal rotation — satisfying enough for a weeknight dinner, impressive enough for company, and simple enough that you will actually make it again. It brings together familiar flavors in a way that feels both comforting and fresh.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.

Ingredients

8 lamb chops
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil

Nutrition (Per 4 servings)*

380

Calories

28g

Protein

Carbs

29g

Fat

Fiber

650mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Season lamb chops with garlic, rosemary, salt, and pepper.
Heat olive oil in a large oven-proof skillet over high heat. Sear lamb chops until browned, 2 to 3 minutes per side.
Transfer skillet to the preheated oven and cook until lamb chops are cooked to your desired doneness, about 7 minutes for medium-rare or 10 minutes for medium-well doneness.
An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium-well doneness.