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:
Heidi says
Needs guidance on broiler settings, I used 2 and it took 15 minutes to get to somewhat medium rare. Not sure about sticking garlic into the chops, assuming you have to make cuts into the chops before doing this but it’s not in the recipe.
Heather says
We just made this and it was perfect! 10 minutes on broil, no turning, nice sear, perfectly seasoned medium rare chops. Delicious – thank you!
Ashley - My Heart Beets says
Heather, thank you 🙂 I’m so glad you like the chops!
Cathy Fine says
Do you turn the chops over to broil on the other side? I have thick loin chops.
Cf
David Geiger says
Your post about broiling the lamb chops said to broil for ten minutes. I assume you mean 5 minutes per side. It was not clear.
John n says
I marinate mine in evoo, lemon juice, crushed garlic, soy for 30 minutes prior also resh roesmary
Ashley - My Heart Beets says
Sounds delish!
Galen Muhammad says
Thanks for the recipe!!
I broiled mine @ 400° for 16 minutes as I preferred mine a bit closer to well done. Oh yeah….I also marinated mine in lemon juice, steak sauce and rosemary overnight.
Ashley - My Heart Beets says
Awesome, thank you for sharing!
Priscilla Parker says
Great recipe. Thanks.
Ashley - My Heart Beets says
Glad you liked it! 🙂
marta camargo says
What is the temperature of the oven??
Quinton says
These are broiled not baked
Geraldine jenkins says
What temperature for the oven
Katherine says
I made these with goat instead of lamb using fresh rosemary from my garden. Wow! Spectacular! Thank you!
Ashley - My Heart Beets says
Thank you, Katherine! I’m so happy to hear that 🙂