In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a marinade.
Place the lamb chops in a baking dish and coat them with the marinade, ensuring they are evenly covered.
Roast the lamb chops in the preheated oven for about 1 hour or until they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Let the lamb chops rest for 5-10 minutes before serving to allow the juices to redistribute.
In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a marinade.
Place the lamb chops in a baking dish and coat them with the marinade, ensuring they are evenly covered.
Roast the lamb chops in the preheated oven for about 1 hour or until they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Let the lamb chops rest for 5-10 minutes before serving to allow the juices to redistribute.