Juicy Baked Lamb Chops with Rosemary Garlic (Print Version)

Master juicy baked lamb chops! This easy recipe brings tender, flavorful lamb to your table, perfect for a cozy dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free, High-Protein

# Ingredients:

→ Main Ingredients

01 - 4-6 Lamb Loin Chops (1.5-inch thick)
02 - 2 tbsp Extra Virgin Olive Oil

→ Flavor Boosters

03 - 4-5 cloves Garlic (freshly minced)
04 - 2 tbsp Fresh Rosemary (chopped)
05 - 1 Lemon (juice and zest)

→ Seasonings & Spices

06 - 1 tsp Kosher Salt
07 - 1/2 tsp Freshly Ground Black Pepper
08 - 1/2 tsp Smoked Paprika

→ Optional Extras

09 - 1/4 tsp Red Pepper Flakes
10 - 2 tbsp Dry White Wine (e.g., Sauvignon Blanc)

# Instructions:

01 - Okay, first things first! Take those beautiful lamb chops out of the fridge about 30 minutes before you plan to cook them. This helps them come to room temperature, which means they'll cook more evenly – a crucial step for truly juicy baked lamb chops. Pat them super dry with paper towels; this is where I always mess up if I'm rushing, but it helps get a nice crust! You want to see them looking almost ready for a spa day, honestly.
02 - In a medium bowl, combine your olive oil, minced garlic, chopped fresh rosemary, lemon zest, salt, pepper, and smoked paprika. Give it a good whisk. It should smell absolutely divine already, that's how you know you're on the right track! Now, coat each lamb chop generously with this mixture. Get your hands in there; don't be afraid to really massage that flavor in. I always try to get some under the fat cap too, for extra goodness. This is where the magic for juicy baked lamb chops really begins!
03 - Place the seasoned chops on a plate or shallow dish, cover them, and let them hang out in the fridge for at least 30 minutes, or even a few hours if you have the time. The longer they marinate, the deeper the flavor, honestly. While they’re chilling, go ahead and preheat your oven to 400°F (200°C). Don't forget this step like I usually do! Line a baking sheet with foil for easy cleanup – trust me on this one, you'll thank yourself later.
04 - Heat a cast-iron skillet or oven-safe pan over medium-high heat with a little extra olive oil until it's shimmering. Sear the lamb chops for about 2-3 minutes per side until they develop a beautiful golden-brown crust. This is a game-changer for locking in those juices and getting that restaurant-quality finish. My kitchen usually gets a bit smoky here, but it's totally worth it for the flavor development of these juicy baked lamb chops. Don't overcrowd the pan; work in batches if you need to.
05 - Once seared, transfer the skillet (or the chops to your foil-lined baking sheet) into the preheated oven. Bake for 8-12 minutes, depending on your desired doneness and the thickness of your chops. For medium-rare juicy baked lamb chops, aim for an internal temperature of 130-135°F (54-57°C). I always use a meat thermometer here; it's the only way to avoid that shoe-leather situation I mentioned earlier!
06 - This step is crucial, don't skip it! Once the chops are out of the oven, transfer them to a cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and, you guessed it, juicy! A final squeeze of fresh lemon juice over the top, and you're ready to serve your amazing juicy baked lamb chops. They should look perfectly golden and smell absolutely incredible!

# Notes:

01 - Don't overcrowd the pan! Learned that the hard way when my chops steamed instead of seared.
02 - Leftovers are great in a salad, but definitely don't microwave them on high power; they get tough. Low and slow in the oven or a pan is better.
03 - No fresh rosemary? Dried works, just use about a third of the amount. I've even swapped in thyme when I was out!
04 - A squeeze of fresh lemon right before serving makes these chops sing, it brightens everything up.

# Equipment Needed:

01 - Baking sheet
02 - large mixing bowl
03 - cast-iron skillet (or oven-safe pan)
04 - tongs
05 - meat thermometer

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 3g
Protein: 30g

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