Mediterranean Roasted Lamb

Step 1

Set the oven to 425°F and place an empty sheet pan inside to heat for about 5 minutes until hot.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice, about pencil-tip-sized dots.

Step 3

In a small bowl, combine 3 tablespoons olive oil, the minced garlic, 2 tablespoons lemon juice, 1 teaspoon oregano, 0.5 teaspoon salt, and 0.5 teaspoon pepper.

Step 4

Pat the lamb chops dry with a paper towel so they brown better.

Step 5

Carefully pull the hot sheet pan out of the oven and place the 4 lamb chops directly on the surface in a single layer.

Step 6

Pour the olive oil and garlic mixture evenly over and around the chops, ensuring each chop gets coated on top.

Step 7

Return the sheet pan to the oven and roast for 12–15 minutes, until the surface of the chops is golden-brown and the meat feels firm to the touch but still springs back slightly when pressed, indicating medium-rare.

Step 8

Remove the sheet pan from the oven and let the chops rest on the hot pan for 2 minutes so the juices redistribute.

Step 9

Transfer the 2 chops to each plate and drizzle with the pan oils and any gathered juices from the sheet.