Oven Baked Lamb Chops

A cooked, seasoned lamb chop on a spatula, held above a plate with more chops and a lemon wedge in the background.

Oven baked lamb chops are a simple way to bring rich, savory flavor to your meal. With a quick marinade and easy cooking method, you can get tender, juicy results every time.

Course Main Course, Main Dishes

Cuisine American, International

Keyword baked lamb chops, cook lamb chops, cooking time, juicy, lamb chop, lamb chop recipe, lamb loin chops, loin chops, marinade, marinate, rib chops, roast, rosemary, sear, skillet

Prep Time 10

Cook Time 15

Resting Time 5

Servings Chops

Calories 195kcal

Author Zuzana Paar

Equipment

1 Oven
1 Mixing Bowl
1 Baking Dish or Oven-Safe Pan
1 Tongs
1 Zester or Grater
1 Meat Thermometer

Ingredients

1½ Pounds Lamb Rib Chops 2 pounds or 8 chops
3 Tablespoons Olive Oil
4 Cloves Garlic finely grated
2 Tablespoons Rosemary fresh, very finely chopped
1 teaspoon Kosher Salt
½ teaspoon Black Pepper freshly cracked
½ Zest Lemon
1 Wedge Lemon for serving

US Customary - Metric

Instructions

Preheat oven to 425°Fahrenheit (218°Celsius), line a baking sheet, and pat lamb chops dry.
Place chops in a single layer with space between them for even cooking.
Mix oil, garlic, rosemary, salt, pepper, and lemon zest, then rub over both sides of the chops.
Roast 10 minutes, flip and cook 4–5 minutes to 130–140°Fahrenheit, rest 5 minutes, then finish with lemon.

Notes

Bring the lamb to room temperature before baking. Taking the chops out of the fridge 15 minutes before cooking helps them roast more evenly throughout.
Don't skip the resting step. Letting the lamb rest after baking keeps all those delicious juices locked inside the meat.
Use a meat thermometer for perfect results. It takes all the guesswork out and ensures your lamb is exactly how you like it every single time.
Fresh rosemary makes a big difference. If you can grab a fresh sprig from the store or your garden, the aroma and flavor it adds to the lamb is absolutely worth it.
Pat the lamb chops dry before marinating. Removing excess moisture from the surface helps the marinade stick better and gives you a nicer crust in the oven.

Nutrition