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Oven Roasted Lamb Chops with Rosemary

If you share this, maybe someone will make it for you~!

Oven roasted lamb chops with rosemary, thyme and garlic is a delicious fresh herb seasoning for your lamb recipe.

oven roasted lamb chops in cast iron pan coated in herbs and spices

 

 

How does Lamb taste?

Traditionally my family recipes tend to be simple. Chicken or beef and veggie side dish.

While I love flavorful food, my kids…well, lets just say they are not a fan. They have 2 food groups: Fries and Chicken Nuggets. IT can be frustrating to serve around here, especially when I am a great cook (and they don’t know it yet but they WILL). Last night I decided to do something I rarely do- cook my husband and I a meal and cook the kids one of their favorites. My daughter has been begging for enchiladas (seriously I have a killer homemade cheese sauce I will share soon) so I decided to cave to that.

For our meal, I went out on a limb and decided to cook LAMB. I always like to try new things and I was out at Publix and saw it and thought…OK I’m gonna give it a shot. I was so proud of myself. I marinated and spiced and let it simmer all day in its juices.

I cooked up my lamb on a cast iron and finished in the oven and it was cooked to PERFECTION.

But it turns out I don’t like lamb. It was pretty funny actually. We sat down to eat and I could tell the flavors were ON with the spices but the meat itself was too gamey for me. I’ve tried a lot of different types of meats and there was no amount of rosemary, thyme or garlic that was going to counteract the gamey taste of lamb for me.

SO after all of that, I ended up eating enchiladas with the kids.

Oh well, you win some, you lose some. 

In any case I don’t want the lamb recipe to go to waste. I am sure there are many people out there that LOVE lamb and the flavors in and of itself were delicious. I am going to remake this, just on something more me, like baked chicken.

Oven Roasted Lamb Chops

This herb roasted lamb chop is traditionally flavored, not too overpowering and provides a deliciously simply way to cook lamb even if you are a novice like me!

  • 1/2 tablespoon of minced garlic
  • 2 tsp of dried thyme or 1 tablespoon of fresh thyme
  • 2 tsp of dried rosemary of 1 tablespoon of fresh rosemary
  • salt, pepper
  • 2 tablespoons of olive oil
  • 2 lamb chops

Serve with Cinnamon Carrots, Roasted Asparagus

How to cook Lamb Chops

The first thing I did was take my lamb out in the morning and coat with 1 tablespoon of olive oil.

Then I mixed up my garlic, thyme and rosemary and spread on both sides of my lamb.

Placed in bowl and covered with saran wrap and sat in fridge.

marinate and spice your lamb chops

 

When I was ready to cook my oven roasted lamb chops about 6 hours later, I preheated the oven to 400 degrees.

Now add enough oil (about 1 tablespoon) to coat bottom of cast iron pan and seared both sides for about 3 minutes each side.

Salt and pepper each side (use tongs to flip) before placing into oven.

 

use tons to turn your lamb chops

Put cast iron pan into hot oven for 10 minutes.

NOTE: I like to use herbs that twist out of the bottle right onto the meat, so I basically make sure the chop was covered. 

how to make lamb chops

For the record, the dog ate an amazing meal last night and asked for seconds.

Oven Roasted Lamb Chops with Rosemary
Cook Time
20 mins
 

Oven roasted lamb chops with rosemary, thyme and garlic is a delicious fresh herb seasoning for your lamb recipe. No need to know how to make lamb to turn out a perfectly baked chop every time

Course: Main Course
Keyword: lamb, main dish
Servings: 2 people
Ingredients
  • 1/2 tablespoon of minced garlic
  • 2 tsp of dried thyme or 1 tablespoon of fresh thyme
  • 2 tsp of dried rosemary of 1 tablespoon of fresh rosemary
  • salt pepper
  • 2 tablespoons of olive oil
  • 2 lamb chops
Instructions
  1. The first thing I did was take my lamb out in the morning and coat with 1 tablespoon of olive oil. Then I mixed up my garlic, thyme and rosemary and spread on both sides of my lamb. Placed in bowl and covered with saran wrap and sat in fridge.

  2. When I was ready to cook about 6 hours later, I preheated the oven to 400.
  3. Add enough oil to coat bottom of cast iron pan and seared both sides for about 3 minutes each side.
  4. Put cast iron pan into hot oven for 10 minutes.
Recipe Notes

**You can also leave on counter to marinate if you are doing it for less time**

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