Ingredients
Scale
- 4 quality lamb chops (about 1 inch thick)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, juiced
- Optional: red pepper flakes for heat
Instructions
- Mix olive oil, minced garlic, chopped rosemary, thyme, lemon juice, salt, and pepper in a small bowl until well combined.
- Place lamb chops in a dish or zip-lock bag and pour marinade over them. Coat all sides and marinate for at least 15 minutes, up to 30 minutes.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil. Arrange the marinated lamb chops on the sheet, bone side down.
- Bake for 10-15 minutes for medium rare, or longer if desired.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute for maximum tenderness.
Notes
- Can be cooked with bone-in or boneless lamb chops; bone-in provides extra flavor.
- Use dried herbs if fresh are unavailable, reducing the amount by half.
- For better results, use a meat thermometer to check doneness.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 lamb chop
- Calories: 370 Kcal
- Sugar: 0.5g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 25g
- Cholesterol: 90mg
