Italian Lamb Chops Recipe Marinated Garlic & Rosemary

This delicious and easy recipe for baked Italian Lamb Chops is a no-fuss dish made with a simple 30 minute marinade made up fresh rosemary, parsley, garlic, lemon juice and olive oil. Then, they’re baked until tender and juicy. 

Italian Lamb Chops

This lamb chop recipe is as easy as 1-2-3. Make the marinade, marinate the lamb chops and then bake them. You will have delicious baked lamb chops in about an hour with little effort! 

Plus, they’re a good alternative to beef, chicken or pork. They’re perfect for Easter dinner or a special occasion when you have so many other things to do and are short on time.

By the way, you will find lots of ITALIAN RECIPES here because my parents were Italian immigrants and my mother (R.I.P.) was an amazing home cook!

I made this lamb chop recipe last night and even my picky eater liked them as did the whole family. If it’s your first time making lamb chops, don’t be apprehensive because they’re easy to prepare.

Obviously, extra-virgin olive oil, garlic, lemon, rosemary and parsley are widely used in Italian cooking and for good reason.

They’re wonderful seasonings that I grew up on and that’s why I think of them first when I’m thinking of how I’m going to season meat. 

Disclosure: This post may contain Amazon affiliate links, which means if you make a purchase, I’ll receive a small commission but, the price you pay is the same.

Why do Italians Eat Lamb at Easter?

In Italy, lamb is a traditional Easter dish that goes back centuries. Easter is a celebration of renewal and spring, and lamb symbolizes sacrifice and rebirth in both religious and cultural traditions. 

From north to south, Italians prepare lamb recipes in many delicious ways—roasted, grilled, stewed, or baked. It’s a big part of the holiday meal, often served with seasonal vegetables, potatoes, and good bread to soak up all the juices!

Different Kinds of Lamb Chops

Not all lamb chops are the same. Here’s a quick breakdown:

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  Lamb Rib Chops – These are the most tender and elegant. They have a little handle. Great for quick cooking.

  
  
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  Lamb Loin Chops – They’re often called “porterhouse of lamb,” they’re a bit meatier and also very tender.

  
  
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  Lamb Shoulder Chops – They’re more affordable and full of flavor, but a little tougher. Best when cooked low and slow or marinated well.

  
  

For this easy recipe, rib or loin chops work best, but you can use what you have—just adjust the cooking time if needed.

Also, try to find fresh lamb chops. The fresher they are, the better they’ll taste.

Ingredients

*The full, printable recipe is at the bottom of this post in the recipe card. 

• lamb chops (I used lamb loin chops)   
• extra-virgin olive oil
• minced garlic cloves
• fresh rosemary
• fresh chopped parsley
• lemon juice
• salt
• black pepper

Instructions

First, make the marinade. In a small bowl, mix extra-virgin olive oil, minced garlic, lemon juice, chopped parsley, minced rosemary, salt, and black pepper.

Then, place chops in a large resealable gallon plastic bag. Pour in the marinade, seal the bag, and massage it to coat the meat.

Let it sit in the fridge for 30 minutes (you can go up to 2 hours if you have time). Flip the bag over midway through marinating.

Then, preheat your oven to 400°F (200°C). Take the lamb out of the fridge so it can come close to room temperature while the oven heats.

Next, remove the marinated lamb chops from the plastic bag and place chops in a baking dish.

Bake for 20–30 minutes, depending on thickness and how well done you like them. For medium-rare, aim for an internal temp of 135°F (57°C). Well done may take closer to 30 minutes especially if they’re a thicker cut.

Then, after you remove the lamb chops from the oven, let them rest for about 5 minutes before serving. This keeps them juicy!

Serve with some red pepper flakes if you’d like.

Can I grill this recipe instead?

If you prefer to grill the lamb chops after marinating them, cook at 400F them about 5-7 minutes per side or until your preferred doneness.

Storage

Put cooked leftover lamb chops in an airtight container in the refrigerator for up to three days for maximum freshness.

What to Serve with Lamb Chops

These lamb chops go great with

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  Roasted Parmesan Potatoes or Roasted Garlic Mashed Potatoes

  
  
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  Roasted Lemon Asparagus or Parmesan Green Beans

  
  
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  Sauteed Broccoli Rabe with Garlic and Lemon​

  
  
• 
  

  Arugula Salad with Lemon and Parmesan

  
  
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  Greek Tortellini Pasta Salad
  

As I’ve mentioned above, this is a great recipe for Easter dinner or a special occasion because they’re impressive main course with little effort. Bring the fresh and deliciousness of the Italian dining experience into your house with this delicious lamb chop recipe!

Buon appetito!

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