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Get It Now- Why You’ll Love This Oven Baked Lamb Chops Recipe
- Ingredients & Substitutions
- How To Cook Lamb Chops In The Oven
- How Long To Cook Lamb Chops In The Oven?
- Tips For The Best Baked Lamb Chops
- Storage Instructions
- What To Serve With Lamb Chops
- More Easy Lamb Recipes
- Tools For This Recipe
- How To Cook Lamb Chops In The Oven Recipe card
- Recipe Reviews
This method for lamb chops in the oven may be basic, but for quality meats, isn’t that the best kind? A baked lamb chops recipe makes a perfect meal for entertaining, holiday meals, or even just a special dinner at home. It’s as easy as mixing up a simple marinade, giving them a quick sear, and cooking the lamb chops in the oven.
You know I’m a huge fan of simple how-to guides for roasting various meats in the oven –healthy chicken breast, crispy chicken legs, hassle-free oven bacon, and tender sirloin steak are all simple and popular.
But sometimes, it’s also nice to get a little fancy at home. At-home date nights in are a delicious way to make great cuts of meat and seafood – without paying an arm and a leg for it! Some of my other favorites are reverse sear steaks, perfect prime rib, and lobster tails. For a fraction of going out. Adding a guide for how to cook lamb chops in the oven felt natural!
Why You’ll Love This Oven Baked Lamb Chops Recipe
- Tender, juicy lamb chops
- Bright and herby Mediterranean-inspired marinade
- Only 10 minutes active prep time
- Cooks in 15 minutes
- Perfect for date night dinners, holidays, or special occasions
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasted lamb chops what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Choosing Lamb Chops:
Lamb chop recipes can be made with lamb rib chops, lamb loin chops, or lamb shoulder chops, which are three totally different cuts of lamb:
- Rib chops are taken from the ribs (when whole, this is called a rack of lamb) and cut to separate them into individual chops. This is the most iconic cut for lamb chops, the most tender, and the most expensive.
- Loin chops are cut from the waist of the lamb. They are still tender, but less so than rib chops, and less expensive.
- Shoulder chops come from the shoulder of the lamb. This cut is more tough than the others, but also the least expensive. It’s best cooked low and slow.
This baked lamb chops recipe uses lamb rib chops. You can buy them pre-cut (I recommend getting them at the butcher for the best quality), or cut a rack of lamb yourself. You can also use loin chops instead, but the cook time will vary and you might need more marinade. I’d use a different cooking method for shoulder chops, but you could use the same marinade.
Lamb Chop Marinade:
The simple marinade imparts amazing flavor in this recipe for lamb chops in the oven, and it’s made with basic ingredients:
- Olive Oil – Extra virgin olive oil or avocado oil will work here.
- Lemon Juice – Adds a bright and tangy flavor, but more important, the acid tenderizes the meat. Use fresh juice if you can. You can also use lime juice or vinegar for a similar acidity.
- Garlic – I used crushed garlic because it incorporates just a little more evenly, but you could substitute 3 teaspoons of jarred minced garlic (or fresh minced garlic) for convenience.
- Herbs – This lamb chops recipe uses a combination of fresh rosemary, fresh thyme, and dried oregano. You can substitute dried herbs for the fresh, or the other way around. Use 1 teaspoon of dried herbs to replace each tablespoon of fresh, or vice versa. Feel free to also include other herbs, such as mint, basil, parsley, or marjoram.
- Sea Salt & Black Pepper
How To Cook Lamb Chops In The Oven
This section shows how to make baked lamb chops, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix the lamb chop marinade. Whisk olive oil with lemon juice, crushed garlic, rosemary, thyme, oregano, salt, and pepper.
- Marinate the lamb. Add the chops and turn to coat. Cover with plastic wrap and marinate. (See tips below.)
- Sear. Heat more oil in a cast iron grill pan or cast iron skillet, until screaming hot. Add the marinated lamb chops in a single layer and sear until browned. Flip and sear the other side.
- Bake. Immediately transfer the skillet to the oven, and roast lamb chops in the oven to your desired doneness. (See times and temperatures below.)
- Rest. Remove the lamb chops from pan once they’re done, or they will overcook. Tent the chops with foil, and rest before serving. Repeat the steps with remaining lamb chops.
How Long To Cook Lamb Chops In The Oven?
After searing both sides on the stovetop, bake lamb chops at 375 degrees F for for about 2-5 minutes for medium-rare to medium doneness, or about 5-8 minutes for medium-well to well done.
Lamb Chops Time Chart
Although you only bake these chops for a few minutes, it’s always best to go by the internal temp for lamb chops rather than time. Use the chart below as a guideline:
Doneness | Brown On The Stove | Then Bake For | Target Temperature |
---|---|---|---|
Rare | 2 minutes per side | 0-2 minutes | 120 degrees F |
Medium Rare | 2 minutes per side | 2-4 minutes | 130 degrees F |
Medium | 2 minutes per side | 3-5 minutes | 140 degrees F |
Medium Well | 2 minutes per side | 5-7 minutes | 150 degrees F |
Well Done | 2 minutes per side | 6-8 minutes | 160 degrees F |
*Temperatures are before resting. International temperature will rise another 5-10 degrees while resting.
Tips For The Best Baked Lamb Chops
Although the steps are pretty straightforward, here are some tips for the best lamb chop recipe ever:
- Marinate for the right amount of time. The minimum is 30-60 minutes, and you can do this on the counter. If you have time, marinating for up to 24 hours will produce juicier results, but you’ll want to let the lamb comb to room temperature for 30 minutes before cooking. Avoid marinating for longer than 24 hours, or the meat will get mushy.
- Sear in batches. If making more than four lamb chops, sear them in batches, so that you don’t crowd the pan.
- Use a probe thermometer like this when placing in the oven. They heat quickly! Check the lamb temperature chart above for recommendations.
- Cook to medium doneness or less. Cooking lamb chops above medium is not recommended because it will taste more gamey.
- Servings depend on size of the chops. One large lamb chop is enough for one person, but if they are on the smaller side, two to three per person is better. This will also depend on whether you trim them or not.
- Thaw if frozen. You can cook lamb chops from frozen, but the baked lamb chops may cook unevenly. If yours are frozen, thaw them in the fridge overnight or place in a sealed zip lock bag submerged in cold water on the counter.
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: Make the marinade and marinate the chops for up to 24 hours in advance.
- Freeze: Keep raw lamb chops in a zip lock bag in the freezer for up to 6 months. Freezing cooked lamb chops is possible, but they often end up dry or overcooked after thawing and reheating.
- Reheat: To reheat while keeping the pink center intact, I follow the same approach used for reverse sear steak: Preheat the oven to 250 or 300 degrees F, arrange them in a baking dish with a bit of broth for steam, cover with foil, and bake lamb chops in the oven for 10-15 minutes.
What To Serve With Lamb Chops
All these baked lamb chops need is a healthy side dish (or two). I love serving them with veggies or salads. Here are some great recipes to consider:
- Vegetables – Try a green veggie like roasted asparagus, tender roasted artichokes, or buttery sauteed zucchini. You can also add a second, more hearty veggie to serve with this lamb chop recipe, like honey roasted carrots or other root vegetables.
- Salads – My favorite to pair with roasted lamb chops is a simple Greek salad. They also go well with a crunchy Israeli salad, quick and creamy cucumber salad, or a chopped Mediterranean salad with chickpeas.
- Potatoes – The Mediterranean flavors in this lamb chop marinade pair perfectly with Greek lemon potatoes. You can also air fry sweet potatoes or get started on making Instant Pot baked potatoes some time before you begin cooking the lamb chops in the oven. For a lighter option, try creamy mashed cauliflower.
- Sauce – Lamb chops are juicy and flavorful all on their own, but if you want to add a sauce, tzatziki or tahini sauce would be perfect.
More Easy Lamb Recipes
If you like the rich flavor of lamb, you’ll also like these other ways to cook it:
Tools For This Recipe
- Cast Iron Grill Pan – Using cast iron is key for making the best lamb chops, as it gets super hot (creates a great sear!) and can go from stovetop to oven. This grill pan is my favorite because it’s large enough to fit 4 large chops (or 6 smaller ones) AND even provides grill marks! You can also use a cast iron skillet instead.
- Probe Thermometer – I love this meat thermometer, because all you have to do is set it to the desired doneness temperature from the chart above and an alarm will sound when it reaches that temp. However, a regular instant-read thermometer also works.
How To Cook Lamb Chops In The Oven
Learn how to cook lamb chops in the oven with a simple marinade! This easy baked lamb chops recipe makes them juicy and flavorful every time.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large bowl, whisk together 3 tablespoons of olive oil with the remaining lamb chop marinade ingredients: lemon juice, crushed garlic, rosemary, thyme, oregano, salt, and pepper. Add the lamb chops. Turn them to coat in marinade and press the marinade into the chops. Cover with plastic and marinate at room temperature for 30-60 minutes. (Alternatively, marinate in the refrigerator for a few hours or overnight, but let lamb chops sit at room temperature for 30 minutes before cooking.)
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Preheat the oven to 375 degrees F (190 degrees C).
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Heat a tablespoon of olive oil in a large cast iron grill pan or large cast iron skillet over medium-high heat for about 2 minutes, until screaming hot and shimmering. Add the lamb chops in a single layer, fat side down. Sear for 2 minutes, until browned on the bottom, then flip and sear for 2 more minutes until browned on the other side. If making 8 lamb chops as written, you’ll need to do a batch of 4 on the stovetop and then the oven (below), then repeat stovetop and oven with the remaining 4.
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Immediately transfer the skillet to the preheated oven. Roast lamb chops for about 2-5 minutes for medium-rare to medium doneness, or about 5-8 minutes for medium-well to well done. (However, cooking above medium is not recommended, as it may taste gamey.)
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Remove lamb chops from the oven and transfer to a plate (do not let them sit in the pan or they will overcook).
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Repeat the sear and oven combination with the remaining lamb chops. (It’s best to wipe out the pan in between batches.)
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Tent with foil and rest for 5 minutes per serving. (Temperature will rise an additional 5-10 degrees.)
Did You Like It?
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Recipe Notes
Serving size: 1 large lamb chop (~7 oz)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
42 Comments
Dawn Newton
0Absolutely delicious and really easy to cook. Didn’t need a sauce, just cooked up some veggies to go with. Will definitely become a regular dish. Thank you for providing so many very easy recipes it’s really appreciated as it’s helping me to cook and eat more healthily. Please hurry and sort your shop so we can purchase your goods in the UK.
Korinna Hedinger-Farrell
0Can you use the marinade for something after having the chops in it?
Maya | Wholesome Yum
0Hi Korinna, I don’t normally do this, but if you really want to reuse it, you’d need to boil it first to remove any bacteria (source).
Renee
0How long to bake in oven and at what temperature?
Wholesome Yum D
0Hi Renee, You can find all that information on the recipe card, directly above where you left this comment.
Molly Sheets
0I love marinading using fresh ingredients and I love lemon juice and olive oil. What I learned was Garlic will burn in high heat. I also might have used the wrong type of pan when you use the fresh garlic, because it burned in my pan. You either need to micro grate the garlic use more oil and lower the heat or just use a different type of skillet and use a heavier layer of oil.
My chops were about 1 1/2 inches thick. The cooking time had to be increased in the oven. I took them out about 5 times to poke them with a meat thermometer and they refused to reach 140. In the end I flipped maybe 4 times and put them in for 3-5 minute increments each time. They came out finally very tender but lost some of the flavor of the marinade so I wonder if I should have marinated for longer.
Mosenthal
010/10
Bean
0These lamb chops are such a winner! So juicy and flavorful, and the recipe is very easy to follow. Definitely making this again!
Andie
0I loved this recipe! Mine turned out so juicy, although I added a bit more garlic (because I love garlic!) in the marinade. I can’t wait to make this again!
Hannah
0I had several mishaps cooking lamb chops in the past because it wasn’t cooked all the way through and sometimes it becomes tough so it’s quite intimidating but I followed along with your recipe and it turned out so tender and flavorful! I finally made it right this time lol! I’m a sucker for garlic and I actually added a good amount because I wanted a garlicy flavor. I also added peppercorns and basil to add more flavor and aroma to it.
Jem
0Lamb chops are my favorite indulgence. This recipe was so easy and the chops turned out tender and perfectly juicy. Thank you for sharing
Minnie
0I’ve always been intimidated to make pork chops because my husband always raves about his Mom’s, lol. I followed your recipe to the letter and had a huge success! Thank you so much!
Michael Joseph Mattei
0Okay, this came out great. I’m saving this in my recipe file.
By the way, the weather was bad, and we didn’t have any fresh rosemary and thyme, but the dry stuff from our spice cabinet worked quite well.
Kristyn
0This marinade is so good!! And, it’s ingredients that I always have on hand! This is the only way to eat lamb chops!
Lori Rettig
0Your recipe video is running 5 minutes of ads that I could not dismiss so I didn’t watch the video. Not sure if you knew that was happening.
Wholesome Yum D
0Hi Lori, There is a skip ad button on the video that will allow you to get right to the recipe video.
Vivian
0Delicious! Wouldn’t change a thing!
Served this with a baked potato and your radish and cucumber salad (had a bumper crop of radishes in my garden this spring). Thanks for a great recipe.
Vincent Miller
0Great recipe, I eat lamb chops a lot, and my favorite is on the grill, but loved this dish
Priscilla
0This is a fantastic way to make lamb chops! I made my own mix for the marinade but used your cooking method and they were so juicy, tender and delicious. Will never make them a different way. Thank you so much.
Annette Emond Collin
0So good that I am going to serve them for friends at Easter. Thank you.
Mrs B
0Could this be made without searing and cooking straight to the oven? If so, how long should I bake them for? Thank you
Wholesome Yum D
0Hi, I have never made this recipe without searing it first.
Anthony
0Hi I liked the lamb chop thank you.
Nanette
0Do I marinate in milk first?
Wholesome Yum D
0Hi Nanette, No, you don’t have to do that.
Werner Steyn
0Delicious, thank you!
FeverDiva
0I have to admit, following these instruction made tender perfect lamb chops. It was my first time making them and they were soooooo delicious. Thank you!
Rebecca Drake
0GREAT lamb chops. Couldn’t ask for more. I’ll definitely use this recipe each time I do lamb chops.
Paola Roof
0We tried your recipe last night and my kids loved it. I made sure to blend all the ingredients. In my ninja, That made the spices fine but still flavorfull. Can’t wait for leftovers
John William Stevenson
0First time ever making lamb chops. This recipe made it easy and they were very tasty. Now to add my own tweaking lol.
T Price
0The recipe is perfectly wonderful. I had never made lamb chops until tonight, and they were a huge hit. Thank you so much for sharing with us!!
Rich Small
0Execellent recipe. Chops turned out tender and juicy. The flavor was fantastic
Paul Newton
0Simple recipe for the perfect chops – even a poor cook like me can impress with your recipe.
Thank you
AB
0Lamb chops made this way came out perrrrrrrfect!! So succulent, juicy and tender. Thank you so much!
Colleen Whitehouse
0Sooo easy! And a real hit! …a keeper …Thank you
Rich
0Just tried the recipe and the lamb chops were awesome. Thanks so much
Shelley
0Wow – so much in-depth information here! I love the tip to sear them on the stovetop for that lovely caramelization, while the oven is preheating – great time management tip!
Cathleen
0Lamb chops used to be my FAVOURITE dinner. Whenever my parents made it, I would always make sure I was at home that night. But I have never made it myself, so thank you so much for this recipe 🙂
Katie
0My mouth is watering! Can’t wait to try this one.
Beth
0Delicious and tasty! My husband is going to love this!
Veena Azmanov
0Simple and a delicious recipe and Baked to perfection. Love all the flavors infused while marinating it.
Shannon M.
0Great step by step. I have to lower the salt content though. Too much sodium (and I’m Keto! Lol) I’ve made this twice now and it’s just too much for our liking. Thank you for sharing this and I will refer back to the directions till I have it memorized.