Baked Herb-Roasted Lamb Chops with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy lamb chops marinated with garlic, rosemary, and olive oil, then oven-roasted to a tender medium-rare, inspired by Passover lamb traditions. This Mediterranean-inspired Passover recipe, ready in about 30 minutes, pairs lamb rib chops, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 8 lamb rib chops in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably 3 hours.
  3. Step 3: Preheat oven to 425°F and line a baking sheet with foil. Arrange the marinated lamb chops on the sheet in a single layer.
  4. Step 4: Roast lamb chops in the oven for 15 minutes, flipping once halfway through, until the internal temperature reaches about 135°F for medium-rare and the exterior is browned and fragrant.
  5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.

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