Garlic-Herb Baked Lamb Chops: Simple & Flavorful (Print Version)

Simple Baked Lamb Chops, infused with garlic and rosemary. Achieve tender, juicy results for a comforting weeknight dinner, no fuss.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs lamb loin chops (about 4-6 chops, 1-inch thick)
02 - 2 tbsp olive oil

→ Flavor Boosters

03 - 4-5 cloves garlic, minced
04 - 2 sprigs fresh rosemary, finely chopped
05 - 1 tbsp fresh thyme leaves

→ Seasonings & Spices

06 - 1 tsp salt (or to taste)
07 - 0.5 tsp black pepper, freshly ground

# Instructions:

01 - First things first, get those lamb chops out of the fridge about 20-30 minutes before you plan to cook. This helps them come to room temperature, which means more even cooking. Pat them super dry with paper towels – this is critical for getting a good sear (even a baked one!) and a nice crust. I always forget this step, honestly, and then my chops steam a bit instead of getting that lovely browning. Don't be like me; pat 'em dry!
02 - In a small bowl, whisk together the olive oil, minced garlic, chopped fresh rosemary, fresh thyme, salt, and black pepper. This is where the magic happens, people! The scent alone is enough to get your tummy rumbling. Make sure everything is well combined. I once tried to just sprinkle the herbs on, and it didn't cling nearly as well; the oil really helps distribute that flavor evenly. Don't be afraid to adjust the garlic to your liking – I usually add an extra clove, oops!
03 - Place your patted-dry lamb chops in a shallow dish or on a plate. Spoon the herb and garlic mixture all over them, making sure each chop is thoroughly coated. Use your hands, honestly, it's the best way to get every nook and cranny. Massage that flavor in! You should see the herbs clinging nicely. This step smells absolutely incredible, a real promise of the deliciousness to come. You can let them sit for another 10-15 minutes if you have time, or even longer in the fridge for deeper flavor.
04 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Trust me, you'll thank yourself later. I skipped the parchment once, and spent way too long scrubbing the pan. Arrange the coated lamb chops on the prepared baking sheet in a single layer, making sure they aren't crowded. Air circulation is key for that lovely browning!
05 - Pop the baking sheet into your preheated oven. Bake the <span class="keyphrase">Easy Baked Lamb Chops</span> for about 15-20 minutes, depending on the thickness of your chops and your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Medium is 135-140°F (57-60°C). Always use a meat thermometer; it's your best friend for perfectly cooked lamb! I once overcooked them, thinking "a few more minutes won't hurt," and I regretted it instantly. Don't make my mistake!
06 - Once your chops reach the desired temperature, take them out of the oven and transfer them to a cutting board. Loosely tent them with foil and let them rest for 5-10 minutes. This resting period is crucial! It allows the juices to redistribute, ensuring your <span class="keyphrase">Easy Baked Lamb Chops</span> are super tender and juicy. Honestly, this is the hardest part, resisting the urge to just dive in! Then, serve them up and enjoy that incredible aroma and taste.

# Notes:

01 - Patting chops dry is crucial for a good crust, honestly.
02 - Reheat gently in a skillet to keep them tender; microwave makes 'em tough.
03 - This marinade works great on pork chops too, just adjust cooking times.
04 - Serve with creamy mashed potatoes to soak up all those delicious juices.

# Equipment Needed:

01 - Baking sheet
02 - meat thermometer
03 - small bowl
04 - shallow dish

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 5g
Protein: 40g

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