How to Cook Lamb Chops in the Oven (2024)

Invite the aroma and flavor of Oven-Baked Lamb Chops into your kitchen with this foolproof recipe. These delectable chops, when endowed with your favorite spices, are the perfect cornerstone for your Sunday dinner.

Lamb chops always remind me of Sunday roasts. The smell of the lamb mixed with the rosemary and mint informed me we were having something special for dinner. I knew I just had to post a version of that meal here on FFF. I’ve kept this one simple so that you can experiment with the seasoning you enjoy (though I do recommend rosemary!). It can be ready in no time at all, apart from the marination and can be served with so many side dishes (see below for suggestions). Give it a try today!

Why You Will LOVE This Recipe

• Once you’ve got this method of cooking lamb down pat, you can experiment with others. Barbecue, anyone?
• This quick marinade is so delicious and comes together in 5 minutes.Most of the work is done during the marination, when you can be prepping your sides or relaxing with your dinner guests.
• Lamb chops are a great source of protein and nutrients, such as iron, zinc, selenium, and B vitamins, particularly vitamin B12. While it can be high in fat, you have the option of trimming visible fat from the chop and/or picking leaner cuts. As well, baking is a healthy way to cook lamb.

INGREDIENTS

• 2 lamb chops (1 lb)
• 2 tbsp mint, chopped
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• salt and pepper

INSTRUCTIONS

Prep

Make your marinade by combining the mint, olive oil, garlic, and a pinch of salt and pepper in a bowl. Place the chops in the bowl and coat with the marinade. Pop the chops into the bowl with marinade and rub all over.Cover and place in the fridge for 30 minutes to overnight.

Cook

When you’re ready to cook your chops, preheat the oven to 400°F. Heat a cast-iron skillet on HIGH until piping hot and sear the chops on both sides. Pour the rest of the marinade over the chops and place the skillet into the preheated oven.

Here is a handy chart for reference. Bear in mind these times are based on lamb chops that are 1 inch thick. If in doubt, use a meat thermometer. Temperature is a better gauge than time.

Remove from the oven and the pan immediately, if you leave the chops in the pan they will overcook in the residual heat. Allow to rest for 5 minutes and then serve.

Variations

• Add a bit of a kick with a hint of green chili chopped into the marinade.
• Use rosemary or thyme instead of mint, or add in a tablespoon of mint jelly into the marinade.
• Add in a squeeze of lemon to add an awesome zesty flavor.

What To Serve With Lamb Chops

Dairy-Free Mashed Potato – These mashed potatoes are PERFECTLY fluffy and SO easy to make. Plus, they go really well with the marinade.

Air-Fryer Asparagus – Crisp, yet tender, this recipe for asparagus is so quick and easy to make! My favorite veggie of spring, it is cooked to perfection every time!

Oven-Roasted Balsamic Brussels Sprouts – These sprouts are mixed with goat cheese and balsamic reduction for a quick and healthy side.

Cilantro Lime Cauliflower Rice – This rice dish is an easy, 5-ingredient recipe that is a healthy,gluten-freeandlow-carbside dishthat will go really well the lamb. Substitute the mint for the cilantro, if you like.

FAQs

How To Store Oven-Baked Pork Chops

Let the chops cool completely. Wrap in plastic or aluminum, or store in an airtight container, then place in the fridge (I recommend where the fridge is coldest, usually at the back). They should keep for up to 4 days. If you want to store them for a longer period of time, you can freeze them. Wrap them as before in either plastic or aluminum then seal them in a freezer-safe bag. Remove as much air as possible. They should keep in the freezer for up to 3 months.