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Broiled Lamb Chops with Rosemary Garlic

Frenched lamb rib chops marinated in rosemary, garlic, and olive oil, then broiled to a perfect medium-rare with a gorgeous crust. Fast, elegant, and surprisingly easy.

Medium Lower Air Roast
Home › Broil & Sear › Broiled Lamb Chops with Rosemary Garlic
📋 Prep: 40 min 🔥 Cook: 8 min ⏱️ Total: 53 min 🍽️ Serves: 2-3 📊 Medium
Cooking Parameters
40 MIN8 MIN0°F5 MINLOWER AIR ROASTPREPCOOKTEMPREST
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What You'll Need
Dish & pan requirements for your Ninja Double Stack XL
✅ Guaranteed Fit — Max dish size per rack: 12"W × 11.5"D × 4"H. All our recipes use dishes that actually fit your Ninja Double Stack XL DCT401.
💡 Sheet pan with wire rack. Lamb chops are small - a rack keeps them from falling through.
low-carb keto paleo gluten-free
🥘 Ingredients
Main
  • 6-8 lamb rib chops (Frenched, 1-inch thick)
Marinade
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 tbsp fresh rosemary (chopped)
  • 1 tsp fresh thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp lemon zest
Finish
  • 1 tsp Dijon mustard
📝 Instructions
  1. Mix oil, garlic, rosemary, thyme, salt, pepper, and lemon zest. Rub all over lamb chops. Marinate 30 min at room temp. Shared 💡 Room temp lamb hits the broiler already halfway to rare.
  2. Preheat Ninja on Broil at 475F for 5 minutes. Lower Oven 💡 Lamb fat renders best at high heat.
  3. Arrange chops on rack. Broil 4 minutes first side. Lower Oven 💡 The bones should face the same direction for even heat.
  4. Flip, brush tops with Dijon mustard. Broil 3-4 minutes for medium-rare (130F). Lower Oven 💡 The mustard adds a subtle tang that cuts through the lamb richness.
  5. Rest 5 minutes under loose foil. Internal temp will rise to 135F. Shared 💡 Lamb should be served pink. Well-done lamb is dry and gamey.
💡 Ninja Tips

Frenched means the rib bones are cleaned of meat and fat for presentation. Ask your butcher or buy pre-frenched.

Servings: 1
Scale:
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