Roasted Lamb Chops with Rosemary and Garlic

Cuisinart original

This traditional lamb preparation can be enjoyed any night of the week.


Makes 4 servings


  • 4 garlic cloves, crushed
  • 1 tablespoon chopped fresh rosemary (leaves from about 3 to 4 rosemary sprigs)
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 8 loin lamb chops, about 2 pounds
  • ½ teaspoon kosher salt

Nutritional information


Nutritional information per serving (2 chops): Calories 284 (46% from fat) • carb. 1g • pro. 36g • fat 14g • sat. fat 5g • chol. 109mg sod. 395mg • calc. 33mg • fiber 0g



1. Stir the garlic, rosemary, pepper and olive oil together in a stainless steel bowl.Add the lamb chops and toss together to fully coat.Let rest at room temperature for about 30 minutes.The lamb can also be marinated overnight in the refrigerator at this point for maximum flavor.

2. Once rested, line the Baking Pan with aluminum foil.Put the lamb chops on the pan and sprinkle evenly with the salt.

3. Put the Baking Pan with the lamb into Rack Position 2.

Set to Convection Bake at 425°F for 15 minutes, cooking until the internal temperature reads 130°F for medium rare.Let chops rest for about 5 minutes once removed from the oven before serving.