Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out.

Variations

Spicy Twist: Add a pinch of smoked paprika or chili flakes to the garlic mixture.

Mediterranean Style: Use lemon zest and oregano instead of rosemary or thyme.

Pan-Seared Finish: Sear the chops in a hot skillet for 1–2 minutes per side before baking for extra caramelization.

FAQ

Q: Can I use bone-in or boneless lamb chops?
A: Both work; bone-in chops may take slightly longer to cook.

Q: How do I know when they’re done?
A: Use a meat thermometer—135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Q: Can I marinate overnight?
A: Yes, for deeper flavor, marinate the chops up to 12 hours in the refrigerator.

This method keeps the lamb juicy, flavorful, and quick to prepare—perfect for an impressive yet simple meal.