Oven Baked Lamb Chops with Garlic and Rosemary
Bone-in lamb chops rubbed with garlic and herbs, seared in a skillet and finished in the oven.
Ingredients
Main Ingredients
- 8 bone-in lamb chops trimmed of excess fat
- 3 cloves garlic minced
- 1 tbsp fresh rosemary chopped, or 1 teaspoon dried
- 1 tbsp fresh thyme leaves or 1 teaspoon dried
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp balsamic vinegar optional
- lemon wedges for serving
Instructions
Cooking
- Heat the oven to 400 degrees F (200 degrees C).
- Stir the olive oil, garlic, rosemary, thyme, salt and pepper together in a small bowl.
- Pat the chops dry and rub the mixture over both sides.
- Heat a large oven-safe skillet over medium-high heat. Sear the chops for 2 to 3 minutes per side, in batches, until browned.
- Return all the chops to the skillet and roast in the oven for about 10 to 12 minutes, depending on thickness and doneness.
- Remove the chops, cover loosely and rest for about 5 minutes.
- Drizzle with balsamic vinegar if using and serve with lemon wedges.
Notes
Use an instant-read thermometer in the thickest part of the meat. The USDA recommends 145 degrees F for lamb. Nutrition values are an estimate per serving of 2 chops.