Italian Roasted Lamb Chops

Marinated lamb chops roasted in the oven until fork tender. An Italian Easter tradition.



  1. Wash and dry the lamb chops.
  2. In a large, shallow bowl, mix the canola oil, garlic, rosemary, bay leaves, salt, granulated garlic, black pepper, and allspice and mix well to combine.
  3. Dip each lamb chop into the marinade and transfer to a deep platter or bowl. It is ok to place the chops one on top of the other for this step.
  4. Pour any remaining marinade over the lamb chops.
  5. Cover and refrigerate overnight, flipping the lamb chops from top to bottom periodically.
  6. Preheat oven to 400F.
  7. Prepare a large deep pan (lasagna tray works great) by drizzling the olive oil over the bottom surface.
  8. Place the marinated chops onto the pan so that they do not overlap.
  9. Pour the marinade over the lamb chops.
  10. Cover with tin foil.
  11. Place in the oven (in between the bottom and middle racks) for 30 minutes or until sizzling.
  12. Lower the heat to 350F and continue to roast for another 30 minutes.
  13. Remove the tin foil and continue to cook for about another 45 minutes or until the chops are very tender when tested with a fork.
  14. You can wet the tops of the chops with the cooking juices periodically.


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