Having never had lamb before, I didn’t think I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me how to cook lamb chops in the oven one night and wrote it down. These oven-roast lamb chops are so easy and tender, perfect for when you don’t have a crowd to feed!
- 4 (4 ounce) lamb chops
- 1 tablespoon olive oil, or as needed
- 1 clove garlic, minced
- ½ tablespoon crushed fresh rosemary leaves
- sea salt and freshly ground black pepper to taste
- ¼ cup mint jelly
Preheat the oven to 425 degrees F (220 degrees C).
Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast-iron skillet.
Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side.
Preparation time: 5 mins
Cook time: 10 mins
Total time: 25 mins
Servings: 4 – Yield: 4 lamb chops