Roasted Lamb Chops Oregano (Printable)

Tender lamb chops enhanced with oregano, garlic, and lemon for a Mediterranean flavor.

# What You'll Need:

→ Meats

01 - 8 lamb chops, approximately 1 inch thick, frenched if desired

→ Marinade

02 - 2 tablespoons fresh oregano, finely chopped or 1 tablespoon dried oregano
03 - 3 garlic cloves, minced
04 - Zest and juice of 1 lemon
05 - 3 tablespoons olive oil
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper

→ Garnish

08 - Lemon wedges
09 - Fresh oregano sprigs

# How to Make It:

01 - Combine oregano, garlic, lemon zest and juice, olive oil, salt, and pepper in a small bowl to create the marinade.
02 - Pat lamb chops dry and rub marinade evenly over both sides of each chop.
03 - Cover and let marinate for at least 15 minutes at room temperature or refrigerate up to 2 hours.
04 - Set oven to 425°F (220°C).
05 - Heat a large ovenproof skillet over medium-high heat and sear lamb chops 2 minutes per side until browned.
06 - Transfer skillet to oven and roast 8–10 minutes for medium-rare or until desired doneness is achieved.
07 - Remove chops from oven and let rest 5 minutes before serving.
08 - Optionally garnish with lemon wedges and fresh oregano sprigs.

# Expert Hacks:

01 -
  • Ready in 30 minutes flat, making it perfect for weeknight dinners that still feel fancy enough for company
  • The marinade is forgiving and actually gets better if you have a little extra time, so you can plan ahead without stress
  • Lamb chops have this natural richness that the bright lemon and herbaceous oregano balance beautifully, creating something that tastes far more complicated than it actually is
02 -
  • Lamb is a forgiving meat, but overcooking it is its only real enemy. Even if you think it looks pink in the middle, trust that it will be perfect when sliced. Overcooked lamb becomes tough and loses its delicate flavor.
  • The marinade can be made up to a day ahead and stored in the refrigerator. The flavors actually deepen as they sit, so don't hesitate to prepare it early in the day for dinner.
  • Letting the chops come to room temperature for 15 minutes before searing ensures they cook evenly from edge to center, not just on the outside.
03 -
  • Use a meat thermometer instead of guessing doneness. It removes all anxiety from cooking and ensures perfectly cooked lamb every single time—130-135°F for medium-rare is your target.
  • If your skillet isn't ovenproof, simply transfer the seared chops to a baking dish before roasting. Make sure to pour any pan juices over them so they don't dry out in the oven.

Go Back