Rosemary Garlic Lamb Chops Recipe – Easy Oven Broiled Indian Style

Last Updated on 4 months by Neha Deshmukh

Rosemary Garlic Lamb Chops Recipe – Easy Oven Broiled Indian Style

Hey everyone! I’m so excited to share this recipe with you. It’s a little different from your typical Indian fare, but trust me – these Rosemary Garlic Lamb Chops are absolutely divine. I first stumbled upon this combination when I was experimenting with flavors, and the fragrant rosemary with the rich lamb? It’s a match made in heaven! Plus, it’s incredibly easy to make, perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

These lamb chops are a delightful fusion of flavors. They’re quick to prepare, taking only about 5 minutes of prep time, and cook up in just 10 minutes under the broiler. The result is tender, juicy lamb chops infused with the aromatic goodness of rosemary and garlic. It’s a simple recipe that delivers big flavor, and it’s a fantastic way to introduce some new flavors to your table.

Ingredients

Here’s what you’ll need to make these incredibly flavorful lamb chops:

• 4-6 lamb chops (loin)
• 3 tablespoons olive or avocado oil
• 2 teaspoons fine sea salt
• ½ teaspoon freshly cracked black peppercorns
• 4 large garlic cloves (cut in half)
• 10-12 sprigs of fresh rosemary

Ingredient Notes

Let’s talk ingredients! Lamb chops, especially loin chops, are wonderfully tender and flavorful. They’re a great source of protein and iron.

Rosemary isn’t traditionally used in Indian cooking, but it’s gaining popularity for its unique, piney aroma. It pairs beautifully with lamb, creating a sophisticated flavor profile. Don’t be afraid to try something new!

I love keeping the seasoning simple with just salt and pepper to really let the lamb and rosemary shine. But, as you’ll see later, we can definitely add a touch of Indian spice if you’re feeling adventurous. Using fresh rosemary is key here – dried rosemary just doesn’t have the same impact.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super easy, I promise.

1. First, in a mixing bowl, drizzle the lamb chops with olive or avocado oil. Then, sprinkle with salt and pepper.
2. Now, get your hands in there! Gently massage the oil and seasoning into the lamb chops, making sure each chop is nicely coated.
3. Next, arrange the seasoned chops on a lightly greased baking sheet.
4. Time for the garlic! Press a halved garlic clove into each lamb chop. This infuses the meat with a lovely garlic flavor as it cooks.
5. Finally, crush the fresh rosemary sprigs between your palms to release their oils. Place a few sprigs on both sides of each lamb chop.
6. Pop the baking sheet into the oven on the third rack from the top (about 8 inches from the heat source). Broil for about 10 minutes, or until the lamb chops are medium-rare. Keep a close eye on them – broilers can be powerful!

Expert Tips

• Don’t overcrowd the baking sheet. This ensures the lamb chops brown nicely instead of steaming.
• For medium-rare, aim for an internal temperature of 135°F (57°C). Use a meat thermometer for accuracy!
• Let the lamb chops rest for 5 minutes after broiling before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.

Variations

Want to add a little Indian flair? Here are a few ideas:

• Spice Level: Mild to Medium: Add ½ teaspoon of garam masala, a pinch of turmeric, or a dash of chili powder to the seasoning mix. My friend, Priya, loves adding a tiny bit of Kashmiri chili powder for a beautiful color and mild heat.
• Festival Adaptations: For Eid or a special occasion, marinate the lamb chops in a mixture of yogurt, ginger-garlic paste, and a blend of Indian spices for at least 2 hours (or overnight!). This will create incredibly tender and flavorful chops.

Serving Suggestions

These Rosemary Garlic Lamb Chops are incredibly versatile. Here are a few ideas for serving:

• Serve with a side of fluffy basmati rice and a simple cucumber raita.
• Pair with roasted vegetables like potatoes, carrots, or broccoli.
• A fresh salad with a lemon vinaigrette complements the richness of the lamb beautifully.
• Warm naan bread is always a good idea for soaking up all those delicious juices!

Storage Instructions

Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or in the oven to avoid drying them out.

FAQs

Let’s answer some common questions:

• Is lamb a healthy meat choice? Yes! Lamb is a good source of protein, iron, and zinc. It also contains healthy fats.
• Can I marinate the lamb chops for longer? Absolutely! Marinating for a few hours or even overnight will enhance the flavor and tenderness.
• What if I don’t have a broiler? You can pan-sear the lamb chops in a hot skillet for about 3-4 minutes per side.
• What side dishes pair well with these lamb chops? Anything from rice and raita to roasted vegetables and salad!
• Can I use different cuts of lamb? Yes, you can! Shoulder chops or rib chops will also work well, but adjust the cooking time accordingly.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!