Ingredients:
- 8 Lamb Loin Chops (about 1-inch / 2.5 cm thick)
- 1 tbsp olive oil, divided
- 1/4 cup fresh rosemary leaves, finely chopped
- 4 large cloves garlic, minced or grated
- 1 tbsp lemon zest (from 1/2 a large lemon)
- 1 tsp flaked sea salt (such as Maldon)
- 1/2 tsp freshly cracked black pepper
- 2 tbsp unsalted butter, softened (optional finishing butter)
Instructions:
- Pat Dry: Remove the lamb chops from packaging and use kitchen paper to thoroughly pat the surfaces dry. This is vital for developing a lovely crust.
- Make the Rub: In a small bowl, combine the chopped rosemary, minced garlic, lemon zest, salt, and pepper. Mix well until aromatic.
- Rub the Chops: Lightly brush the chops with 1/2 tbsp of olive oil. Evenly press the herb rub onto all sides of the chops.
- Rest: Place the seasoned chops on a plate (uncovered) and allow them to sit at room temperature for a minimum of 30 minutes. This ensures even cooking and juiciness.
- Preheat and Set Up: Preheat your oven to a high temperature: 425°F (220°C). Position an oven rack in the middle position. Line a baking tray with a wire rack and lightly brush the rack with the remaining 1/2 tbsp of olive oil to prevent sticking.
- Position and Roast: Place the chops directly onto the oiled wire rack, ensuring they are not touching. Transfer the tray to the preheated oven and roast for 5 minutes.
- Flip and Continue: Use tongs to flip the chops. Roast for another 5–8 minutes, depending on desired doneness. Use an instant-read thermometer to check the internal temperature, pulling the chops when they are 5°F (2-3°C) below your target doneness (e.g., pull at 125°F / 52°C for medium-rare).
- Add Butter (Optional): If using, place a small slice of softened butter on top of each chop immediately after removing them from the oven.
- Rest and Serve: Transfer the chops to a clean plate or cutting board. Tent loosely with foil and allow them to rest undisturbed for 5 minutes. Season lightly with a final pinch of salt and serve immediately.