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Rosemary Garlic Broiled Lamb Chops

These go from prep to plate in just 15 minutes!

Broiled lamb chops with rosemary and garlic are melt-in-your-mouth delicious. Make this recipe during the week or for any special occasion!

Fancier meals don’t always mean spending hours in the kitchen. In fact, you can get the same results as a pan-cooked chop in minutes under the broiler!

The high heat from the broiler paired with a cast-iron skillet creates a gorgeous sear without any effort. Plus, the meat comes out tender and juicy with plenty of flavor.

broiled lamb chops on a bed of arugula on a plate.

Want more easy recipes that will impress dinner guests? Try these pan-seared scallops in brown butter or my Coffee Rubbed Ribeye Steak. Both dishes require very few ingredients and can be paired with any of your favorite sides.

uncooked lamb rib chops on a slate plate with tongs, a sprig of rosemary and lemon on a table.

Key ingredients & substitutions for Broiled Lamb Chops

  • Lamb Chops — For this recipe, we’ll be using loin chops which are like tiny t-bone steaks. Mine were about ¾-inch thick, so be sure to adjust the cooking time if yours are a different size.
  • Arugula — This peppery green acts as both a garnish and a contrast of flavor to the sweeter, herbal flavor of the meat.
  • Dried rosemary — You can use fresh leaves if you prefer – I just always have dried rosemary available in my pantry, and you can impart more flavor with a smaller amount. Either way, saturate them well in the oil to prevent them from burning. Also, crush the leaves between your fingers before mixing them with the other ingredients to help release the oils.
  • Lemon zest — Remove the outer yellow rind before juicing your lemon. Stop as soon as you see the white layer underneath — known as the pith — which has an unpleasant, bitter flavor.

tips

  • You will need a large cast-iron pan with enough room for eight chops total if preparing the full recipe.
  • A microplane zester is perfect for grating citrus fruit! If you don’t have one, use the smallest holes on a box grater instead.

process steps for preparing broiled lamb chops: make a paste with rosemary, garlic, olive oil, and lemon; drizzle over lamb chops; place in hot cast iron pan; wilt arugula in pan juices.

How to cook lamb chops in the oven?

STEP 1 | Preheat your cast-iron pan

Place a cast iron skillet on the top rack and set your oven to broil. You may need to adjust the rack down if yours is particularly close to the heat source — it should be about 7 inches from the broiler.

tip

  • For this recipe, preheating the cast-iron skillet under the broiler ensures that the meat cooks in half the normal time. The bottom side of each chop get seared from the hot pan, while the top side sears under the broiler.

STEP 2 | Season the chops

Combine the oil, garlic, lemon, and seasonings and rub the mixture evenly on both sides of the meat. Once the pan is heated, place each chop inside and leave space so they aren’t touching each other.

STEP 3 | Broil

Cook the lamb chops until they are the temperature you prefer, from medium rare to well done. Transfer to a plate and set aside.

STEP 4 | Wilt the arugula

Place the greens in the hot skillet and toss for about a minute. Transfer to the plate with the meat as soon as they start to wilt.

broiled lamb chops on a bed of arugula in a cast iron pan and garnished with a sprig of rosemary.

Frequently asked questions

How can you tell when broiled lamb chops are done?

The most reliable method is by inserting an instant read thermometer into the thickest part of the chop. You can also determine the doneness by comparing it to the feel of your own hand with this touch test guide.

First, touch the tip of your index finger to the tip of your thumb. Feel the flesh just underneath your thumb with the index finger of your opposite hand — this will indicate how the lamb should feel when rare. Touch the other fingers to your thumb to compare different internal cooking temperatures, as indicated in this chart:

· Rare: 120°F — soft to the touch, index finger to thumb
· Medium rare: 125°F — slightly soft, middle finger to thumb
· Medium: 130°F — slightly firm, ring finger to thumb
· Well done: 145°F — firm, pinky finger to thumb

Should lamb chops be cooked at room temperature?

Yes! Remove the meat from the refrigerator about 30 minutes before you plan to start cooking. This ensures a more even cook and reduces the total cooking time as well.

What’s the best way to reheat leftover lamb chops?

Place the meat on a baking sheet, cover with foil, and warm in the oven for about 10 minutes at 350°F

close up shot of a rosemary garlic broiled lamb chop with bits of rosemary on top.

Serving suggestions

These are delicious with mashed or scalloped potatoes and your favorite vegetable such as roasted carrots or asparagus. Glazed cipollini onions are a personal favorite, and you can start them while you wait for the broiler to preheat!

You could also serve broiled lamb chops with a simple grain to help cut through the richness of the meat. Wild rice, a nice pilaf, or lemon couscous are all wonderful options.

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Yield: 4 servings

Rosemary Garlic Broiled Lamb Chops

broiled lamb chops on a bed of arugula in a cast iron pan and garnished with a sprig of rosemary.

Broiled lamb chops with rosemary and garlic are melt-in-your-mouth delicious. Make this recipe during the week or for any special occasion!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons dried rosemary
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 lamb chops, about 3/4-inch thick
  • 4 cups arugula
  • 1/2 teaspoon sea salt

Instructions

  1. Place a large cast-iron skillet about 7 inches from your oven’s heat source (likely the top rack). Preheat the oven to broil.
  2. Meanwhile, in a small bowl, combine the olive oil, garlic, rosemary, lemon juice and zest, kosher salt, and pepper. Rub the mixture on both sides of the lamb chops.
  3. Once the broiler has preheated, place the lamb chops in the skillet and roast under the broiler for 4 to 5 minutes, until the lamb has reached your desired doneness.
  4. Remove the skillet from the oven and place the lamb chops on a plate. Immediately add the arugula to the hot skillet and toss in the pan juices for about 1 minute, until slightly wilted.
  5. Transfer the arugula to the plate with the lamb chops and sprinkle with 1/2 teaspoon of sea salt.

Notes

Touch Test Guide

    First, touch the tip of your index finger to the tip of your thumb. Feel the flesh just underneath your thumb with the index finger of your opposite hand — this will indicate how the lamb should feel when rare. Touch the other fingers to your thumb to compare different internal cooking temperatures, as indicated in this chart:

    • Rare: 120°F — soft to the touch, index finger to thumb
    • Medium rare: 125°F — slightly soft, middle finger to thumb
    • Medium: 130°F — slightly firm, ring finger to thumb
    • Well done: 145°F — firm, pinky finger to thumb

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 407Total Fat: 30gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 98mgSodium: 673mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 32g

Did you make this recipe?

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sheila thigpen in her kitchen

Sheila @ Life, Love & Good Food

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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MS

Sunday 14th of November 2021

This is so yummy and I still cannot believe how easy it was to make it! Thinking about making this for our small Christmas dinner this year!

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