Roasted Mediterranean Back Cut Lamb Chops with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Juicy back cut lamb chops roasted with fresh rosemary, garlic, and lemon zest for a fragrant Mediterranean-inspired meal. This Mediterranean-inspired lamb recipe, ready in about 38 minutes, pairs lamb back cut chops, fresh rosemary, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 8 chops (about 2 lbs) lamb back cut chops
• 3 sprigs, chopped fresh rosemary
• 4, minced garlic cloves
• 1 tsp lemon zest
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 3 chopped rosemary sprigs, 1 tsp lemon zest, 1 tsp sea salt, and 1/2 tsp black pepper.
2. Step 2: Pat dry 8 lamb back cut chops and rub the marinade mixture evenly over each chop, ensuring both sides are coated.
3. Step 3: Place the lamb chops on a roasting pan lined with foil, pour 1 tbsp lemon juice over the chops, and let marinate for 15 minutes at room temperature.
4. Step 4: Roast in the preheated oven for 15-18 minutes for medium-rare, flipping once halfway through to brown both sides.
5. Step 5: Remove from oven and let rest for 5 minutes before serving to allow the juices to redistribute.