Mediterranean Roasted Lamb
Sheet-pan lamb chops with olive oil, garlic, lemon, and Mediterranean herbs roast to tender perfection in 25 minutes. Serve with crusty bread or over a simple salad.
- Total time
- 25 min
- Servings
- 2
- Calories
- 412
- Protein
- 32g
Ingredients
- 4 chops (about 8 oz total) lamb chops (loin or rib)
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon each, to taste salt and pepper
Instructions
- 1
Set the oven to 425°F and place an empty sheet pan inside to heat for about 5 minutes until hot.
- 2
Mince the garlic until the pieces are smaller than a grain of rice, about pencil-tip-sized dots.
- 3
In a small bowl, combine 3 tablespoons olive oil, the minced garlic, 2 tablespoons lemon juice, 1 teaspoon oregano, 0.5 teaspoon salt, and 0.5 teaspoon pepper.
- 4
Pat the lamb chops dry with a paper towel so they brown better.
- 5
Carefully pull the hot sheet pan out of the oven and place the 4 lamb chops directly on the surface in a single layer.
- 6
Pour the olive oil and garlic mixture evenly over and around the chops, ensuring each chop gets coated on top.
- 7
Return the sheet pan to the oven and roast for 12–15 minutes, until the surface of the chops is golden-brown and the meat feels firm to the touch but still springs back slightly when pressed, indicating medium-rare.
- 8
Remove the sheet pan from the oven and let the chops rest on the hot pan for 2 minutes so the juices redistribute.
- 9
Transfer the 2 chops to each plate and drizzle with the pan oils and any gathered juices from the sheet.
Tools you’ll need
- sheet pan (13×18-inch or similar)
- small mixing bowl
- paper towels
- oven mitts
- knife and cutting board
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