It’s succulent. It’s simple. It’s Oven-Baked Lamb Chops. Invite into your home the hypnotizing scent of lamb, mint, and rosemary with this surprisingly easy, yet ever-so-sophisticated dish that will impress dinner guests and family members alike.
Why You Will Love This Recipe //
- You’ll love the smell of rosemary, lamb, and garlic as it wafts through your house.
- Lamb is a classy dish that is surprisingly easy to make. This recipe will show you how to do them to perfection every time.
- Although the marinating takes a little while, it doesn’t really require you to do anything. Just let it rest in the fridge while you attend to other things (like making a delicious side *see below*)
Ingredients
- 1 lb lamb chops
- 2 sprigs rosemary leaves
- 2 tbsp oil
- 2 cloves garlic, crushed
- 1 lemon, zested
- ½ lemon, juice
- salt and pepper
How to Make – The Steps
Step 1: Mix the garlic, oil, garlic, lemon zest, lemon juice and salt and pepper in a bowl.
Step 2: Place the chops in the bowl, cover with the marinade.
Step 3: Cover and place in the fridge from 30 minutes up to 48 hours.
Step 4: When you’re ready to cook your chops, preheat the oven to 400°F. Heat a cast-iron skillet on HIGH. Once the temperature has been reached, brown the chops on both sides.
Step 5: Put the skillet in the preheated oven. See the table below for times and doneness.
Step 6: Take the skillet out of the oven and immediately place the chops on a plate.
| Doneness | Internal Temperature | Approximate Cooking Time (per side) |
| Medium | 145°F (63°C) | 4-5 minutes |
| Medium-Well | 150°F (66°C) | 5-6 minutes |
| Well-Done | 160°F (71°C) or higher | 6-7 minutes |
What To Serve With Oven-Baked Lamb Chops
Roasted Carrots with Chardonnay – This recipe is so simple and yet so flavorful and delicious. They could not be any easier to make and requires zero clean-up.
Stuffed Mushrooms with Cream Cheese – Mushroom caps filled with sauteed onions and mushrooms, mixed with cream cheese, and topped with bread crumbs and Parmesan.
Microwaved Sweet Potato – Quick, easy, and tasty doesn’t even begin to describe this recipe that is filling and simple!
Baked Rice – Simple yet elegant, this recipe starts by sauteing shallots and toasting the rice on the stove.
FAQs
Make sure you are taking the chops out of the pan you roasted them in immediately after taking them out of the oven. You can also try heating your skillet up on the stove top until piping hot so that when browning, you do not over-cook the chops.
Yes, you can. Thyme, mint or oregano are great options.
It is better to just stick to the lamb chops for this recipe. Pork and lamb have very different fat contents.
How To Store Oven-Baked Lamb Chops
Allow the chops to cool completely. I like to wrap each one individually before putting them all inside one airtight container, as this adds a layer of protection against air and moisture. The chops can keep in the fridge for up to 4 days. If you would prefer to freeze them, follow the above steps then put them in the freezer where they will last for up to 3 months. To reheat, let the frozen chops thaw overnight in the fridge. You can then warm them up in the oven at 350°F.
The Best Oven Baked Lamb Chops
Ingredients
- 1 lb lamb chops
- 2 sprigs rosemary leaves
- 2 tbsp oil
- 2 cloves garlic crushed
- 1 lemon zested
- ½ lemon juice
- salt and pepper
Instructions
- Mix the garlic, oil, garlic, lemon zest, lemon juice, salt and pepper in a bowl.
- Place the chops in the bowl, cover with the marinade.
- Cover and place in the fridge for 30 minutes to 48 hours.
- When you’re ready to cook your chops, preheat the oven to 400°F. Heat a cast-iron skillet on HIGH. Once the temperature is attained, add the chops and brown on both sides.
- Put the skillet into the preheated oven for 2-4 minutes for medium – rare or 5-7 minutes for medium – well done. (See table for more times)
- Take the skillet out of the oven. Immediately place the chops on a plate. Failure to do so will result in dry, overcooked meat.
