This oven-roasted lamb chops recipe was a game-changer for me. I was never a big fan until I watched a chef friend make it for us at a dinner party. It’s such an impressive dish and surprisingly easy to make. The glaze for these lamb chops includes honey, garlic, and fresh rosemary, which adds a rich depth of flavor to the dish. This recipe takes 10 minutes to prepare plus about 20 minutes to cook. If my local farmer who raises lamb is not available, I go to my local butcher for the lamb rack, and I ask him to trim the fat and french the rack for me. If you are feeling bold and courageous, you can french your rack yourself. Either way, it’s a good idea to cover the bones on the frenched rack with foil so that they don’t burn.
Lamb Rack Lessons
Speaking of burning, the first time I tried my hand at making lamb chops, I did it on the grill. I didn’t know that the bones can catch fire pretty quickly, so I changed the name of the meal to grilled lamb loin and chopped the charred bones off before serving. That was my first lesson: cover the bones before cooking, otherwise they may burn to a crisp.
Size Matters
My second lamb chop lesson taught me that size matters. I typically buy kosher meats. I am not a huge meat-eater, my husband is, and my husband prefers kosher beef. There is a big difference (in size) between a kosher lamb rack and a grocery-store-bought lamb rack. I am uncertain why, but kosher lamb racks are much smaller than non-kosher racks. The larger, grocery-store rack took nearly twice as long to cook the last time I made it that way. Lessons can be learned even after making this recipe at least a dozen times.
There Are Lots of Ways to Cook Roasted Lamb Chops
There are many ways to prepare lamb chops. You can pan-sear them before baking them in the oven by searing them on all sides in a hot skillet over medium-high heat. After searing, lower the heat to low when adding the fresh minced garlic to the skillet. This recipe sears the rack in the oven at a high temperature (that’s what you’re doing by preheating the oven to 400°F). You may also choose to grill them, following the same rule about covering the bones. When cooking meat, you are always better off using a meat thermometer rather than guessing by time or color alone.
When It Comes to Ingredients, It’s Always Best to Use Fresh
I use garlic grown in the garden, and if the rosemary is not growing in our herb garden, I get fresh rosemary rather than dry, and the honey comes from our farm. All local. All good. It’s important to cook with the very best ingredients that you can get to make meals special.
How to Make Oven-Roasted Lamb Chops
First: Ingredients
Pull the lamb rack out of the fridge and allow it to get to room temperature while you gather all of the ingredients you’ll need to make this recipe.
Second: Get the Oven Ready
Move the oven rack to the center position. Preheat the oven to 400°F.
Third: Trim the Meat
You may need to trim your rack, even if your butcher frenched it for you. The less fat you leave, the shorter the cooking time and, in my opinion, the more enjoyable the meal.
Fourth: Prepare the Meat
In a bowl, combine the olive oil, garlic, rosemary, and honey, thinning with a little water if needed to reach a brushable consistency. Whisk to combine well. Set aside. Season the rack all over with salt and pepper. Brush the rack of lamb with the marinade until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down.
Fifth: Cook, Rest, and Carve
Roast the lamb at 400°F for 10 minutes to brown and sear the rack. After searing, lower the heat to 350°F, flip the rack, and cook another 10 to 20 minutes, depending on the size and weight of your rack. Insert a meat thermometer into the thickest part of the rack, avoiding the bone, to check doneness. For rare, look for 125°F; for medium-rare, look for 135°F.
A note on food safety: the USDA recommends cooking lamb chops and roasts to a minimum internal temperature of 145°F, with a 3-minute rest, to eliminate food safety risk. The rare and medium-rare temperatures above are common chef preferences that fall below that guideline. Use a meat thermometer, cook to the doneness you’re comfortable with, and make that call with full information.
Once the rack reaches your target temperature, remove it from the oven, transfer to a carving board, stand it upright, and let it rest for 5 minutes before carving. This short rest lets the juices settle so the meat stays tender when you slice it.
Carve the rack between the rib bones and transfer the chops to plates. Serve right away.
Adapting Our Lamb Recipe
We encourage everyone to adapt our recipes to meet their needs. If you’re on the timid side when it comes to the kitchen, we’ve got some ideas to get you started. Consider adapting the recipe in the following ways:
- Feel free to use your favorite combination of fresh chopped herbs.
- Add one-quarter cup of red wine to the pan drippings, reduce, and create a sauce to top this rack.
- Try this marinade with chicken, fish, or steak.
The Right Honey Makes All the Difference
When you’re creating a glaze this simple, quality matters. Our Eastern Shore honey brings deep, complex flavors that enhance lamb beautifully without overwhelming it. Choose a darker variety like Buckwheat for bold, molasses-like richness, or Wildflower for balanced sweetness with herbal notes. Each variety is minimally filtered and sourced from small, dedicated beekeepers, honey that caramelizes beautifully and adds depth you won’t get from processed alternatives.
Pair this lamb rack with any of your favorite sides, including:
- Kale Salad
- Stuffed Sweet Potatoes
- Thai Asparagus Carrot Stir-Fry
- Healthy Mashed Sweet Potatoes
- Roasted Butternut Squash
FAQs About Honey-Glazed Lamb Chops
What internal temperature should honey-glazed lamb chops reach?
This recipe targets 125°F for rare or 135°F for medium-rare. The USDA recommends a minimum internal temperature of 145°F for lamb chops and roasts, with a 3-minute rest, to ensure the meat is safe to eat. Use a meat thermometer inserted into the thickest part of the rack, away from the bone, and choose the doneness you’re comfortable with.
How long does it take to cook a lamb rack in the oven?
This recipe takes about 10 minutes to prepare and roughly 20 to 30 minutes to cook, including a 10-minute sear at 400°F and 10 to 20 minutes at 350°F, depending on the size of your rack. Always confirm doneness with a meat thermometer rather than relying on time alone.
Can I use a different honey variety in the glaze?
Yes. A darker, bolder honey like Buckwheat stands up well to lamb’s rich flavor, while Wildflower offers a more balanced sweetness with herbal notes. Either works beautifully in this garlic and rosemary glaze.
What should I serve with honey-glazed lamb rack?
Kale salad, stuffed sweet potatoes, Thai asparagus carrot stir-fry, mashed sweet potatoes, and roasted butternut squash all pair well with this dish and round out a special-occasion dinner.
Can I use this honey glaze on other proteins?
Yes, this honey, garlic, and rosemary glaze works well on chicken, fish, or steak. Adjust cooking times to match the protein you choose, and always confirm doneness with a meat thermometer.
