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Lamb Chops


Perfect lamb chops to make as a treat for yourself or if you have company coming over. Easy ingredients, easy steps, and it will refrigerate up to a week after preparation. 


  • 3 Garlic Cloves 

  • 3 Tbsp. Fresh Rosemary  

  • 1 Tbsp. Fresh Thyme Leaves

  • 1/2 Tsp. Kosher Salt (Plus More For Sprinkling)

  • 2 Tbsp. Extra-Virgin Olive Oil

  • 2 (8-rib) Racks Of Lamb (About 1 1/4 lb. Each)

  • Freshly Ground Black Pepper

  • Freshly Chopped Parsley (For Garnish)

  • Lemon Wedges (For Serving)


  1. In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.

  2. Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.

  3.  Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°.

  4. Tent with foil and let rest 15 minutes before carving into chops.

  5. Sprinkle with parsley and serve with lemon wedges.

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