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Cut a lamb rack into individual chops before serving and you have the best appetizer on the table. The chops go first. A full rack gives you seven or eight ribs, enough for a small group, and the prep is about as minimal as roasting gets.
Season with thyme, garlic, and a hit of chili powder. Sear the rack whole, roast it, rest, then slice. Each chop comes out with a clean bone handle and a deeply browned crust. Pass them on a board. People will sort themselves out. 
How to Make Easy Roasted Lamb Chops
Get the Sear Right
Heat the pan until it just starts to smoke. You want the oil shimmering, not sitting there waiting.
Sear the rack fat-side down first for 2-3 minutes. Flip and hit each side briefly. The crust forms here, not in the oven.
Rest Before You Cut
Pull the rack from the oven at about 57C (135F) for medium-rare. It climbs another few degrees while resting.
Give it a full 10 minutes under foil. Cut too early and the juices run straight off the board.
Easy Roasted Lamb Chops
- Total Time: 65 minutes
Description
A recipe for Easy Roasted Lamb Chops featuring one 1 1/2 -2 lb lamb rib rack with 7-8 ribs, 1 tsp chopped fresh thyme (dried could be substituted), 3 garlic cloves minced, salt and pepper to taste (1 tsp salt and 1/2 tsp black pepper), 1 tsp chili powder.
Ingredients
- one 1 1/2 -2 lb lamb rib rack with 7-8 ribs
- 1 tsp chopped fresh thyme (dried could be substituted)
- 3 garlic cloves minced
- salt and pepper to taste (1 tsp salt and 1/2 tsp black pepper)
- 1 tsp chili powder
- 2 tbsp oil (light olive oil, vegetable or avocado oil)
Instructions
- Rinse meat under cold water and dry with paper towels.
- In a small bowl, combine salt, pepper, chili powder and thyme.
- Rub meat with seasoning.
- In a another bowl combine 1 tbsp oil and minced garlic. Rub this mixture onto the meat make sure it is evenly coated with oil.
- Refrigerate for 30 minutes, (optional but recommended).
- Preheat oven to 350 F (180 C).
- Heat 1 tbsp of oil in a large skillet. Add rack of lamb and cook for 4 minutes per side, (8 minutes total), until the outside is browned.
- Transfer to the oven and bake for 20 minutes. Check the meat’s temperature, inserting a thermometer into the thickest part of the meat, diagonally (it needs to be 135 F/57C for medium rare). The temperature most likely will not be reached at this point. Cover the skillet with foil and roast for 10 more minutes. Check the temperature again and cook for extra time, covered, if you need to reach the desired doneness.
- Transfer to a cutting board, cover again with foil and let the meat rest for 5 -10 more minutes.
- Cut chops between bones and serve.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main
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- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Frequently Asked Questions
Can I use lamb loin chops instead of a rib rack?
You can, but loin chops cook faster and don’t have the bone handle that makes these easy to pick up. If you go with loin, reduce the oven time by about 5 minutes and watch the internal temperature closely.
How do I know when the lamb is done?
Use a meat thermometer. Pull the rack at 54C (130F) for rare, 57C (135F) for medium-rare, or 63C (145F) for medium. It will rise another 3-5 degrees while resting.
Can I season the rack ahead of time?
Yes. Rub the thyme, garlic, and chili powder on up to 4 hours before cooking and keep it covered in the fridge. Bring it to room temperature for about 20 minutes before searing.
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