chef Renee Scharoff Rosemary garlic lamb chops

  • Prep 1Hr
  • Cook 8Min
  • Style
  • Meat
  • Cut
  • Serves 4

This is one of the easiest and most flavorful ways to cook lamb chops. Serve them with some rice or pasta to soak up the juices. Make sure not to overcook them for the most tender results.


Portion size: 2 chops
Alternate cuts: Lamb t-bone chops

8 Australian lamb chops, trimmed
6 minced garlic cloves
1/2 cup extra-virgin olive oil
Leaves from 3-4 sprigs of fresh rosemary, finely chopped
1 teaspoon salt
1 teaspoon pepper


Put the lamb chops in a shallow baking dish. In a bowl, stir together the garlic, oil, rosemary, salt, and pepper. Pour the oil mixture over the chops and let them sit at room temperature for 1 hour before cooking. Preheat the broiler to medium-high and cover a broiler pan or baking sheet with foil. Place the chops in a single layer on the pan and broil them for 4 minutes on each side. They should be well browned but still pink in the middle. Serve two chops per person with some of the collected juices.