Roasted Colorado Lamb Chops Recipe

I fired up my stove with some Colorado lamb chops, and after rubbing ’em down with extra virgin olive oil, garlic, rosemary, thyme, kosher salt, black pepper, lemon zest and even a pinch of red pepper flakes for that extra kick, I seared ’em up and finished them in a 400°F oven until they came out all juicy and tender, and honestly, each bite was like a flavor explosion you never see coming.

I love roasted Colorado lamb chops they is a great source of protein and B12 vitamins. I marinate them with extra virgin olive oil, garlic, rosemary and thyme, plus a sprinkle of kosher salt, pepper, lemon zest and red pepper flakes.

Its a simple, nutrient rich dish that tastes amazin.

Ingredients

• Colorado lamb chops: Rich in protein, iron, healthy fats, and bold but tender flavor.
• Extra virgin olive oil: Provides heart healthy monounsaturated fats and a smooth, fruity taste.
• Garlic: Offers natural antibiotics and antioxidants while giving a strong, zesty kick.
• Fresh rosemary: Adds a pine-like aroma plus a slightly bitter, herbal finish.
• Lemon zest: Brings bright citrus notes and tangy freshness to balance the dish.
• Fresh thyme: Offers subtle earthy flavors that enhance aroma and develop depth.
• Red pepper flakes: A little spice gives heat and balances rich savory flavors.

Ingredient Quantities

• 8 Colorado lamb chops (about 1 inch thick each)
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary, roughly chopped
• 2 sprigs fresh thyme, leaves picked
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest
• Optional pinch of red pepper flakes for a little kick

How to Make this

1. Preheat your oven to 400°F, and while it’s warming up, grab a bowl and mix together the 3 tbsp of extra virgin olive oil, minced garlic, roughly chopped rosemary, picked thyme leaves, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tsp lemon zest and if you like a kick, a pinch of red pepper flakes.

2. Pat the 8 Colorado lamb chops dry with a paper towel so they pick up the marinade better.

3. Rub the marinade all over each lamb chop evenly, making sure every side is covered.

4. Let the lamb chops sit with the marinade for at least 10 minutes so the flavors get in there nicely.

5. Heat an oven-safe skillet over medium-high heat.

6. Once the skillet is hot, sear the lamb chops about 2 minutes on each side until they get a nice brown crust.

7. Transfer the skillet (if your pan can go in the oven) or move the chops to a baking sheet and put them into the preheated oven.

8. Roast the lamb chops in the oven for about 15-20 minutes, depending on how you like your meat done.

9. If you have a meat thermometer, check that the internal temperature reads around 135°F for medium rare.

10. Remove the chops from the oven and let them rest for 5 minutes before serving so they stay juicy. Enjoy your meal!

Equipment Needed

1. Oven (make sure it’s preheated to 400°F)
2. Mixing bowl for the marinade
3. Measuring spoons (for oil, salt, pepper, and lemon zest)
4. Chef’s knife (to mince garlic and chop herbs)
5. Paper towels (to pat the lamb chops dry)
6. Oven-safe skillet (for searing the chops; if your skillet isn’t oven safe, you’ll need a baking sheet instead)
7. Baking sheet (in case you need it)
8. Tongs (to flip the lamb chops safely)
9. Meat thermometer (optional, to check for medium rare)
10. Timer (to keep track of searing and roasting times)

FAQ

• Q: How long should I marinate the lamb chops before roasting?
  A: Its best to let them sit in the marinade for at least 30 minutes if you are short on time, but marinating for a few hours or overnight will really boost the flavor.
• Q: What oven temperature do I need to roast these chops?
  A: You should preheat your oven to 400°F. This high heat helps get a nice crust on the outside while keeping the inside tender.
• Q: How can i tell when the chops are done?
  A: The internal temperature should be about 145°F for medium-rare. If youre not sure, check one chop with a meat thermometer.
• Q: Can I substitute the fresh herbs if i dont have rosemary or thyme?
  A: Sure, you can use dried herbs but use them sparingly since their flavor is more concentrated. Just remember the fresh herbs give a brighter taste.
• Q: Can i add any extra spices?
  A: Yes, if you like a little kick, add a pinch of red pepper flakes when you mix the marinade. That little heat really complements the lamb.

Roasted Colorado Lamb Chops Recipe Substitutions and Variations

• If you cant find Colorado lamb chops, you can use regular lamb chops or even goat chops for a similar flavor
• If extra virgin olive oil is not available, try avocado oil or another mild cooking oil
• If you’re fresh rosemary is low, dried rosemary works fine (just use half the amount since its more potent)
• Instead of red pepper flakes, a tiny pinch of cayenne pepper will do to add that little kick

Pro Tips

1. Make sure you pat the lamb chops really dry with a paper towel before marinating them. If they are too wet, they won’t grab the marinade as well and you might lose that awesome flavor burst.

2. Let the lamb chops sit with the marinade for a little longer if you can. I know the recipe says at least 10 minutes, but if you have the time, marinating a bit more will let the garlic, herbs, and lemon zest really get into the meat.

3. When searing, don’t crowd the pan. Searing one or two chops at a time helps ensure they all get a nice brown crust without steaming the meat.

4. If you have a meat thermometer, definitely check that the internal temp hits around 135°F for medium rare. It might seem extra, but this step helps you get the lamb perfectly cooked every time.