The Best Lamb Chops Recipe! With Garlic & Herbs

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

lamb chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are leaner and more affordable.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and lasts longer.

Welcome to my kitchen!

Preheat your oven to 425°F.

Crush 6 to 8 garlic cloves and transfer them to a large mixing bowl.

Remove leaves from thyme stems, chop roughly, and add 1.5 tablespoons to the bowl.

Add 1.5 tablespoons of chopped fresh rosemary to the bowl.

Add 1 tablespoon of whole grain mustard and 1 tablespoon of Dijon mustard to the bowl.

Add lots of ground black pepper and 2 teaspoons of smoked Malden salt to the bowl.

Pour in 1 tablespoon of maple syrup and 3 to 4 tablespoons of extra virgin olive oil into the bowl.

Mix all the ingredients together to create the sauce.

Trim excess fat from the top of the pre-Frenched lamb chops.

Flip the lamb chops over to see the bones and cut through the rack to create individual chops.

Transfer the lamb chops into a roasting pan.

Spread the sauce on both sides of the lamb chops.

Switch your oven from bake to broil and preheat on high for a couple of minutes.

Insert the lamb chops and broil for about 8 to 10 minutes until golden brown.

Switch back to bake setting and bake at 425°F for another 8 to 12 minutes depending on thickness and desired doneness.

Let the lamb chops rest for about 10 minutes after removing them from the oven.

Brush some of the delicious oil back onto the chops before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens