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.
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.
Linnea Novicki says
I made these Lamb Chops and they are absolutely delicious. I bought the fresh Rosemary and followed the recipe as written. I marinated the chops for a couple of days but over night would have been fine. I have a vacuum packer with the marinade dishes to vacuum the food which was nice to use. Not needed but I had them. Shall be a go to recipe. I emailed the recipe to one of my daughters and she thought it looked delicious. I just told her it was.
Ashley - My Heart Beets says
Hi Linnea, I’m so glad to hear that! Thanks for letting me know how they turned out for you 🙂
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 🙂
Lisa says
Sorry your questions didn’t get answered about temp. Many ovens have adjustable broiler settings 500 is high. I’m selling mine to 450 and I’m gonna go for 12 minutes I’ll let you know how it comes out and I don’t want mine well done so mine are gonna be slightly pink in the middle. I’m reading it at two just because it didn’t give the boiler temperature setting and there’s many people that asked the question what the temperature needed to be
Michelle says
This was so easy and so delicious. Perfectly cooked at 10 minutes as promised! Thank you 🙂
My Heart Beets says
Michelle, happy to hear that! Thanks for letting me know how this turned out for you 🙂
SadieJ says
Great recipe!
My Heart Beets says
Thanks, Sadie!
Neepa says
I cooked 8 chops today, so I raised the time to 15 mins on high broil, 8 mins on one side, 7 mins. on the other. Because I don’t like lamb medium rare, but did want it tender, I then left it for another 5 minutes on low broil in the oven (turns out, the flame never came back on, but I could see the chops gently sizzling). It came out perfect. I also added a tbs of sugar to the vinegar because I would rather it be sweet than sour (sort of like how it is with Caprese salad).
My Heart Beets says
Neepa, that’s great! Thanks for sharing 🙂
Jacqueline Goff says
My oven has two settings for broil: high and low. Which do I use?
Natalie Williams says
I sure wish she’d answer!
My Heart Beets says
My oven only has one setting for broil so I’m not sure what temperature your low or high is – but my suggestion would be to use low and cook longer if needed. Use a meat thermometer and once it reads 125F it’s medium rare. Hope that helps.
K says
High
Blake Koch says
Do I just put these in a cast iron skillet?
My Heart Beets says
I usually just use a sheet pan but you can definitely use a cast iron skillet.
Galliesallie says
I love lamb as I ate a lot as a child, but haven’t been confident in cooking it myself. I happened upon some beautiful chops at the store, and didn’t know what to do with them. I made this recipe last night and they turned out great! My son ate 2. My chops were thick so I cooked them a little longer, and flipped them half way through, they were perfect.
It also my have helped that I prepped them a few hours in advance so upon arriving home after our activity I just pulled the covered broiler pan from the fridge, waited a few minutes then popped them in the oven. So tasty and quick!
My Heart Beets says
I’m so happy to hear that you liked this recipe!! 🙂
Juan M. says
This may be a silly question, but would I need to flip the chops over halfway? Or just set and forget till they’re done?
My Heart Beets says
Not silly at all! I just set and forget 🙂 Hope you like them, Juan!
Patti says
How letting us know what the oven temp is
My Heart Beets says
Hi Patti, you use the broil setting on your oven.
Jonathan says
Not that simple – how high should the broiler be set?
Michelle says
My broiler came on at 500 — and that was perfect.