Baked Lamb Chops

Why You’ll Love This Recipe

• It brings out the rich natural flavour of lamb through simple seasoning and quick cooking.
• The oven-baked method cuts down on hands-on time and lets the lamb cook evenly.
• Versatile enough to suit casual dinners or special occasions.
• You can easily vary the seasoning to match your taste or ingredients you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lamb chops (rib or loin chops)
• Olive oil
• Garlic (minced or sliced)
• Fresh rosemary (or dried if that’s what you have)
• Lemon juice (optional)
• Salt
• Freshly ground black pepper
• (Optional) Dijon mustard or herb paste for a crusted version
• (Optional) Lemon segments, fresh herbs for garnish

Directions

1. Preheat your oven to around 200 °C (392 °F) or 425 °F, depending on how thick the chops are.
2. Trim excess fat from the lamb chops if needed, but leave some for flavour.
3. In a bowl, mix olive oil, garlic, rosemary, salt and pepper (and lemon juice if using).
4. Coat the lamb chops in the mixture, turning so that each side is well seasoned. Let them sit for 10-30 minutes (or longer if you like).
5. Place the chops in a baking dish or oven-safe skillet in a single layer.
6. Bake in the oven: for medium doneness a thickness of about 1 inch usually takes about 10-12 minutes; adjust time for thinner or thicker cuts. Some recipes suggest searing first then baking, but pure oven-bake works too.
7. Use a meat thermometer if you have one: for medium-rare aim for internal temperature around 60 °C (140 °F) before resting.Remove from oven and let rest for 5-8 minutes before serving, to allow the juices to redistribute.
8. Garnish with fresh herbs or lemon segments if desired. Serve with sides of your choice.

Servings and timing

This recipe typically serves 4 people using about 8 lamb chops (2 per person).
Prep time: ~10 minutes (plus any optional marinating time)
Cook time: ~10-12 minutes (depending on thickness and oven)
Total time: ~20-30 minutes (allowing rest time)

Variations

• Crusted Dijon-Herb Lamb Chops: Use Dijon mustard blended with herbs and olive oil as a paste on the chops before baking (no searing needed).
• Greek-Style Oven Lamb Chops: Marinate chops in olive oil, lemon juice, garlic, oregano; bake at high temp for ~12 minutes and finish with feta and fresh herbs. Sticky Sweet & Savoury Lamb Chops: Use a marinade of tomato sauce (ketchup), brown sugar, soy sauce, vinegar and ginger; bake covered, then uncovered at higher heat to caramelise.
• Add root vegetables (carrots, sweet potato, squash) around the chops in the baking dish for a full sheet-pan meal.
• Adjust seasoning: swap rosemary for thyme, add paprika, cumin, or mint for different flavour profiles.

Storage/Reheating

• Storage: Once cooked, let chops cool to room temperature, then store in an airtight container in the fridge for up to 3-4 days.
• Freezing: You can freeze cooked lamb chops in freezer-safe bags for up to 2-3 months. Thaw overnight in the fridge before reheating.
• Reheating: Preheat the oven to ~180 °C (350 °F). Place chops in an oven-safe dish, cover loosely with foil to retain moisture, and reheat for about 8-10 minutes until warmed through. Avoid overheating to prevent the meat from becoming tough.
• If reheating in a skillet: add a splash of water or stock, cover and heat gently for a few minutes.

FAQs

What thickness of lamb chops should I use?

Choosing chops around ½ inch to 1 inch thick works well for baking. Thicker chops will require a bit longer in the oven.

Do I need to sear the chops before baking?

No, it’s optional. Some recipes skip searing and go straight to baking, which simplifies the process and still yields great results.

How can I tell when the lamb is done?

Use a meat thermometer if possible. For medium doneness, aim for an internal temperature of around 60 °C (140 °F) before resting. The meat will continue to cook slightly while resting.

Can I marinate the lamb chops ahead of time?

Yes. Marinating for 30 minutes to 1 hour at room temperature or up to a few hours in the fridge will enhance flavour. Some recipes allow overnight marinating for deeper taste.

What sides pair well with baked lamb chops?

Good side dishes include roasted vegetables, mashed potatoes, a crisp salad, couscous or rice, or a simple yogurt-mint sauce to complement the richness of the lamb.

Can I use shoulder chops instead of loin or rib chops?

Yes, but shoulder chops tend to have more fat and may need a slightly longer cooking time for tender results. Many prefer loin or rib chops for their balance of flavour and tenderness.

How do I adjust cooking time for thicker or thinner chops?

For thinner chops (~½ inch) reduce bake time slightly; for thicker chops (>1 inch) add a few minutes and monitor internal temperature. Always check doneness rather than relying purely on time.

Is it okay to skip the herbs and just season with salt and pepper?

Absolutely. The herbs and garlic add flavour depth, but if you prefer a simpler seasoning you can use salt, pepper and olive oil and still achieve a tasty result.

How can I make the dish more special for guests?

Use high-quality chops, trim excess fat neatly, finish with fresh herbs or lemon slices, and consider a flavoured butter or sauce on the side. Adding a side of roasted root vegetables or a colourful salad elevates the presentation.

Conclusion

This baked lamb chops recipe is an elegant yet simple way to enjoy lamb with minimal fuss. It brings out the natural flavour and tenderness of the meat through well-chosen seasoning and careful cooking. With flexible variations, make-ahead potential, and straightforward reheating, it’s a strong choice whether you’re preparing a midweek dinner or entertaining guests. Give it a try and enjoy the delicious results!

Baked Lamb Chops

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Tender, juicy lamb chops baked with garlic, rosemary and simple seasonings for an elegant yet easy main dish perfect for weeknights or entertaining.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

• 8 lamb chops (rib or loin)
• 2–3 tbsp olive oil
• 3 garlic cloves, minced or sliced
• 1–2 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp lemon juice (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• (Optional) 1 tbsp Dijon mustard or herb paste
• (Optional) Lemon segments and fresh herbs for garnish

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Instructions

1. Preheat oven to 200°C (392°F) or 425°F depending on chop thickness.
2. Trim excess fat from lamb chops, leaving some for flavour.
3. Mix olive oil, garlic, rosemary, lemon juice (optional), salt and pepper in a bowl.
4. Coat lamb chops in the mixture and let sit for 10–30 minutes.
5. Place chops in a baking dish in a single layer.
6. Bake for 10–12 minutes for 1-inch chops, adjusting for thickness.
7. Use a meat thermometer: aim for 60°C (140°F) for medium-rare before resting.
8. Remove from oven and let rest 5–8 minutes.
9. Garnish with lemon segments or herbs if desired and serve.

Notes

• Searing before baking is optional—oven-only cooking works well.
• Marinate longer for deeper flavour.
• Adjust herbs: thyme, mint or oregano also work beautifully.
• Resting is essential for juicy, tender chops.

Nutrition

• Serving Size: 2 chops
• Calories: 360
• Sugar: 0 g
• Sodium: 240 mg
• Fat: 26 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 29 g
• Cholesterol: 105 mg