Lemon-Rosemary Roasted Lamb Chops with Garlic Confit

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb chops roasted with bright lemon and fragrant rosemary, served with smooth garlic confit to enhance the savory flavors. This mediterranean-inspired lamb ready in about 45 minutes pairs olive oil, fresh rosemary sprigs, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 30 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small ovenproof skillet, combine 10 peeled garlic cloves with 3 tbsp olive oil and 3 rosemary sprigs. Cook over low heat for 20 minutes until garlic is soft but not browned to make garlic confit.
  2. Step 2: While garlic cooks, rub 8 lamb rib chops with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp lemon zest.
  3. Step 3: Heat a large oven-safe skillet over medium-high heat. Add lamb chops and sear for 2-3 minutes on each side until browned.
  4. Step 4: Transfer skillet to the preheated oven and roast lamb chops for 6-8 minutes for medium-rare doneness.
  5. Step 5: Remove skillet from oven, add 2 tbsp unsalted butter to the pan, and baste lamb chops with the melted butter and pan juices.
  6. Step 6: Serve lamb chops topped with garlic cloves from the confit and spoon a little of the rosemary-infused oil over the top.

Frequently asked questions

How long does Lemon-Rosemary Roasted Lamb Chops with Garlic Confit take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Rosemary Roasted Lamb Chops with Garlic Confit?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Lemon-Rosemary Roasted Lamb Chops with Garlic Confit?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Rosemary Roasted Lamb Chops with Garlic Confit for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Rosemary Roasted Lamb Chops with Garlic Confit?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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