These easy broiled rosemary lamb chops take minutes to make!
These lamb chops take just 15 minutes to make and that includes both prep and cooking time. Unbelievably quick, I know. As much as I love cooking and spending time in my kitchen, there are days where I want dinner on the table pronto. These lamb chops are the perfect way to make that happen. This dish is as delicious as it is easy to make. And it looks so fancy too!
Using fresh rosemary is so important for this recipe. If you only have dried rosemary, put your lamb in the freezer. It’s not worth making this until you can get your hands on the good stuff, the fresh stuff.
The first time I made these simple chops was with fresh rosemary from our neighbor’s backyard. She had picked it in the morning and it was on our lamb chops that same evening. Rosemary has this incredibly aromatic woody flavor and these lamb chops soak all of that aroma right up.
Prepping the lamb chops is easy. Put the meat in a bowl with oil, salt and pepper. After massaging the spices onto the chops, place them on a pan. Cut garlic cloves in half and place them on top. Then, top with rosemary. Before you do though – rub the leaves between your fingers and palms to help release the oils inside. I take the extra minute or so to do this because I think it allows the herb to infuse the meat with more flavor.
After ten minutes in the oven, the lamb chops will be a nice medium rare. When you’re ready to eat, just brush the garlic and rosemary aside with your fork, and dig in.
Ingredients
- 4-6 lamb chops loin
- 3 tablespoons olive or avocado oil
- 2 teaspoons fine sea salt adjust to taste
- ½ teaspoon freshly cracked black peppercorns adjust to taste
- 4 large garlic cloves cut in half
- 10-12 springs of fresh rosemary or a large handful of rosemary leaves
Instructions
- In a bowl, add chops, and lightly massage with oil, salt and pepper.
- Place chops on a greased sheet pan and stick sliced garlic into the chops.
- Roll rosemary leaves between your palms to release oil and then place on both sides of the chops.
- Broil the chops on the third rack (8 or so inches from the heat source) for ten minutes to get perfect medium-rare lamb chops.
Just for fun, here’s a picture of this recipe from 2013:
Jaylyn says
Delish! 2nd time I’ve made this. Chops were perfect.
Ashley - My Heart Beets says
Jaylyn, I’m so glad to hear that! Thanks for letting me know how much you like it 🙂
Guest says
What temp is the broiler? I missed it.