Lamb Chops

5 from 1 vote

Tender, juicy Lamb Chops deserve to be the center of your Easter holiday! This easy recipe will impress everyone around your dinner table!

Course Main Dish

Cuisine American

Keyword how to cook lamb chops, lamb chops, lamb chops in oven

Prep Time 5

Cook Time 12

Resting Time 3

Total Time 3 17

Servings

Calories 741kcal

Author Aubrey

Place the 4 double-cut lamb chops on a platter and generously salt with about ½ teaspoon of salt per chop so that all sides are covered. Set aside.
Make a marinade paste by placing the fresh parsley, rosemary, melted butter, olive oil, garlic cloves, lemon juice, ground pepper, and the remaining 1 teaspoon of salt into a food processor. Cover and run, scraping down the sides as needed.
Thoroughly cover both sides of the lamb chops with the paste, using all of the marinade. Cover the platter with plastic wrap or foil and place in the fridge for 2 hours.
Remove from the fridge and allow the lamb chops to rest on the counter for about 1 hour at room temperature. Then preheat the oven to 400 degrees F with one oven rack in the center position and another in the top position.
Transfer chops to an ungreased baking sheet and bake until a thermometer reads 105 degrees F, about 10 to 15 minutes. (Cooking time will vary depending on the thickness of the chops. A probe thermometer is highly recommended to monitor the temperature.)
Remove the baking sheet from the oven. Set the oven to broil on HIGH. Return the baking sheet to the oven on the top rack and cook until the chops reach 115 degrees F, about 2 minutes (depending on the thickness).
Take the lamb chops out of the oven to rest. The temperature should come up to 132 degrees F, which is medium rare.
Serve as double-chops or cut in half for two single-chops per serving. Serve warm with mashed potatoes or your favorite sides.

Serving size is two lamb chops - served either one 1 double chop or 2 individual chops.