Garlic and Rosemary Lamb Chops
This recipe for garlic and rosemary lamb chops is one of those recipes that hits every time—simple, flavorful, and all about letting the lamb shine.
Ingredients
Method
- Start by cleaning your rack of lamb: Trim off any excess fat and remove the membrane if needed. Using a knife, poke small holes all over the lamb. Insert garlic pieces into these holes.
- Transfer the lamb to a roasting pan bone-side down. Drizzle with olive oil and season generously with salt, pepper, and garlic powder. Top with fresh rosemary sprigs, cover, and allow to marinate overnight in the refrigerator.
- The next day, remove lamb from the refrigerator and allow to sit at room temperature for about 30 minutes
- Preheat the oven to 350 degrees F (175 degrees C).
- Roast marinated lamb in the preheated oven until an instant-read thermometer inserted in the center of the meat reads 120 to 125 degrees F (48 to 51 degrees C), 20 to 30 minutes total .
- Remove from the oven and using a sprig of fresh rosemary, baste the lamb with melted garlic butter. Return to the oven and continue roasting until the meat reaches an internal temperature of 130 degrees F (55 degrees C) for medium-rare, 5 to 10 minutes more.
- Remove from the oven and let rack of lamb rest for 10 minutes, then slice between each bone for clean chops.
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