- Meat and poultry
- Cuts of lamb
- Lamb chops
No need to add much to delicious local lamb! Instead of buying individual chops and pan frying them, buy a rack of lamb, bake for 30 minutes, then slice and serve. It will be cooked medium rare - perfect!
19 people made this
- Rack of lamb with 8 chops
- 1 tablespoon olive oil
- Salt and pepper to taste
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Preheat the oven to 180 C / Gas 4.
- Brush the rack of lamb with olive oil. Season with salt and pepper and roast for 30 minutes.
- Remove from the oven and set aside for a few minutes then slice and serve. The meat will be medium-rare.
How to roast lamb
Watch our video to see how easy it is to roast lamb to perfection. Watch now!
Reviews & ratingsAverage global rating:(1)
How To Cook Lamb Chops In The Oven
This easy lamb chop recipe may be basic, but for quality meats, isn’t that the best kind? These baked lamb chops make a perfect meal for entertaining, holiday meals, or even just a special dinner at home. It’s as easy as mixing up my simple lamb chop marinade, giving them a gorgeous 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 – chicken breast, chicken legs, and 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!
Greek lamb chops (paidakia) – The ultimate Greek delicacy!
Of course the best option is to grill the paidakia (Greek lamb chops) on a char-coal barbecue, to get them all crispy and smokey. However they also work great on a grill pan or in the oven, if you don’t have the time or space for a proper barbecue.
Cooking time varies greatly, mostly depending on how well done you like your meat. Most Greeks are not big fans of medium-rare, hence most tavernas offer the paidakia (Greek lamb chops) well done.
Traditionally Greek lamb chops are marinated in olive oil, mustard, fresh thyme, garlic, lemon zest and peppercorn. Seasoned with salt and fresh ground pepper and finished with a last minute squeeze of lemon and dried Greek oregano. Simply delicious!
In Greece when preparing Greek lamb chops (paidakia) it is an unwritten rule to add the potatoes in the same pan with the lamb so that they soak in all the juices and aromas from the meat. The main drawback is that the potatoes are not as crispy as when baked on their own. So it’s up to you to decide if you want to sacrifice a little crispiness for that extra flavour.
If you choose to roast your potatoes on their own then try these extra delicious crispy Greek lemon potatoes. Alternatively you can drizzle the potatoes with some of the lamb juice and get the best of both worlds!
Serve these delicious Greek lamb chops (paidakia) with a nice Greek salad and of course some extra garlicky and cooling tzatziki sauce. Enjoy! Oh and you can always read this delicious recipe in Greek here Αρνίσια Παϊδάκια στο φούρνο με πατάτες.
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- 8 1/2-inch-thick lamb loin chops (about 2 pounds fatty tips trimmed)
- Salt and freshly ground pepper
- dried thyme
- 3 tablespoons extra-virgin olive oil
- 10 small garlic cloves (halved)
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley
- crushed red pepper
Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.
For those comments complaining about not being able to taste the lamb, I looked up four different recipes all use Thyme or Rosemary herbs. I can taste the lamb and I like it with herbs.
Had not had lamb chops in years. Was looking for a quick recipe for company. They were absolutely delicious (served with basmati rice and brussel sprouts) and everyone enjoyed!
I made this with five thick grass-fed Australian Lamb Loin Chops, 3 big garlic cloves, a splash of EVOO, pinch of coarse salt, and the minced leaves from two fresh rosemary sprigs. It was beyond delicious. The rosemary and garlic didn't overpower the lamb at all - it was perfect. I think my father also used to add a squeeze of lemon to the rub or marinade, and he always made fresh mint sauce. We had mint jelly, but I like mint sauce better. We have a lot of chocolate mint in the herb garden, but the hint of chocolate in the mint seemed like itɽ be weird. I had bad luck broiling lamb the other week and setting off the smoke detector, so decided sautéing would be much easier, and it was. Since they were so thick I timed 4 minutes per side, and they were just perfect. I honestly don't know how to get all the meat from this kind of chops without picking up the bone to gnaw on, but that doesn't bother me a bit. Good thing we weren't at an upscale restaurant or occasion where that would be gauche! We served it with some basmati rice and thinly sliced tiny zucchini and yellow squash, sautéed with thin-sliced shallot, butter, EVOO, and dill, and homemade garlic bread. It was a scrumptious dinner.
Once again this recipe completely covered the flavor of the star the Lamb Chop. I carefully followed the indegriates and recipe. I couldn't taste the lamb, just rosemary and garlic. It's been more than an hour now since dinner and everyone agrees the spice taste has lingered and some expensive meat cuts have gone to waste. I frequently use the stove top to pan cook my meats with great results. I'll return to broiling though for my lamb chops. Broiling leaves my chops a nice crisp and juicy piece of meat that tastes like lamb.
We hadn't eaten lamb for years but after trying lamb's kroon in a Dalmatian restaurant I wanted to eat the same at home. I googled and got your recipe. Absolutely fantastic ! We eat the lamb now almost once a week. There is no smell of old sheep's meat and it probably helped with your marinade.
My husband loves when I make these for him!
I must have done something wrong. Nothing about this recipe was good. The spices/herbs completely took away the flavor of the lamb. Even after two and half hours of marinating the flavor were completely disjointed. Sorry but I will never look at this recipe again. Lamb chops have been a staple for of life and this is the worst recipe I have ever encountered.
Delicioso! Made as recommended, but while tenting the finished chops I added a few tbsp of pint noir, deglazed the pan, and then tossed in a couple of cups of pea shoots and baby bok choy and stir fried for a couple of minutes. Just yummy.
Used Amer lamb, rib chops. Added a dash of balsamic to marinade. Cooked 4 min each side for med. Put a splash of fresh lemon juice and a bit of white wine in pan to deglaze and poured over chops. Delicious.
I am on a diet and so usually cook a separate meal for myself apart from my family's. This recipe interested me because I was cooking such a small piece of lamb that I didn't want to broil or grill and have to clean up the mess for such a small dinner. I had 1/2 lb of two lamb loin chops and trimmed off the fat. I followed the recipe, but just cut down on amounts for the two chops. The result was the best tasting, tenderest and juciest lamb chops I have ever had! With a baked potato and green beans, it was an easy and quick recipe to make. I will be making it quite often and can't wait to tell the ladies at my next diet meeting!
sorry but i have to give my first no fork rating. i always broil my lamb chops and love the crispy outside and the tender texture inside that broiling imparts to the chops. as my broiler/oven was on the blitz i tried this pan-fry recipe. my husband didn't like the way it looked and didn't like the texture. i will not make this again.
Simple, delicious & beautiful on the plate as well. Farm raised, fresh Nebraska lamb made this dish one of the best meals I've ever prepared. I made no adjustments to ingredients, sometimes the simple recipes are the best.
Quick and easy, delicious as written. Served with a blood orange salad and brussels sprouts. I am confused by the review of Ange1221 mentioning vinegar. There is no vinegar in this recipe.
Very good indeed. I used 2, 1/2 lb lamb chops, 4 minutes on each side medium-high (7 out of 10). Salt, pepper, crushed red pepper, rosemary and garlic-- all diced, mixed with olive oil, spread on with a spoon on each side, crushed into the meat. Unbelievably good with nice glass of Cabernet, and all (including wine) for around $20. Will definitely be adding this to my weekly menu. We both remarked how we could not even come close to a dish that good in a restaurant for under 70 a piece. My only addition would have been some nice sautéed mushrooms, and perhaps a tomato and feta salad on the side. Wonderful dish.
Excellent! We used fresh rosemary (which we adore) and followed the recipe almost exactly. The only difference was that I used a balsamic vinagrette to marinate instead of the vinegar. Quick and so so Yummy!
I usually grill my lamb chops on my outdoor grill, but since it's snowing again, I opted for this recipe. Taste is great! Since I had nice, 2" loin chops which usually have fat on edges, I removed all excess fat to avoid smelling up the house from indoor cooking. Reference comments by reviewers about using dried rosemary when fresh isn't available, my recommendation is to use high quality crushed rosemary and add a bit of olive oil for the rub. The crushed rosemary doesn't harden if mixed with the olive oil.
I'm a big fan of wet rubs versus dry rubs, so I added virgin olive oil to create a paste. Definitely use fresh rosemary. the dried stuff will be extra prickly and detracts from the texture. I would also add a little bit of sugar to bring out the flavour of the lamb chops, and a little bit of soy sauce that can soak into the meat. Marinate for 1 hr plus. 30 min won't be enough. Fatty lamb chops will yield an extra tender chop. Goes great with Jasper White's cranberry relish, (also on this site), chianti, and mashed Japanese sweet potatoes (the ones with the purple skin. cook with ginger and rock sugar, then mash and add two tablespoons of butter and some honey to taste). It makes for a very flavorful and balanced meal.
Just made this for a very special person for his 50th birthday. he raved about them. I added a little soy sauce and olive oil to the garlic and rosemary mixture to make a paste to spread on both sides of the chops and let them sit for a couple of hours before cooking served them with pan roasted red potatoes from BA 1/89 and green beans with hazelnuts. Fabulous.
I would suggest using fresh rosemary ONLY. The dried rosemary is not the type of herb you want to use when cooking something so quickly. It stays hard and burns too quickly. This dish was tasty but not amazing, especially for the cost of lamb. 2 1/2 forks. I used 1.25 inch thick loin chops and cooked them for 4 minutes on one side and then 3 minutes on the other. I finished them under the broiler for about a minute. I would suggest marinading for at least one hour or adding 1/3 cup of red wine to the marinade. The red pepper flakes make the dish interesting, but it lacks depth of flavor. This is a very simple and quick dish to make, which is great.
It was so simple and fast. Good for when your strapped for time. As the two forks state, liked it , didn't love it.
This was an easy, okay recipe. Nothing special.
Huge hit with my teenager and husband. Use fresh rosemary if possible.
One of those really easy recipes that truly is delicious.
We are lamb-lovers and made this one yesterday. It was one of the best meals we had in a long time. And so easy!! We couldn't get rib chops so substitute loin chops. These worked perfectly, obviously the cooking time was a little longer.
How to cook lamb chops
I seasoned the lamb chops with oregano, dried chilli (red pepper) flakes, lemon, thyme and garlic and then pre-heated a cast iron skillet/pan until it was smoking hot. You could also use a stainless steal frying pan. This allows the lamb chops to sear and because these aren’t very thick lamb chops, I didn’t want them to over cook and stay in the pan for too long.
Once seared and golden brown on both sides (2-4 minutes), I stood the lamb chops up on their fat side for a minute or two to allow the fat to caramelize and render. After the fat was rendered, I removed the lamb chops from the heat and allowed them to rest for 5 minutes before serving. The resting allows the juices in the meat to redistribute, resulting in soft, juicy meat.
Herb Rubbed Grilled Lamb Loin Chops
- 8 lamb loin chops
- 3 TBS extra virgin olive oil
- 1-1/2 tsps dried rosemary
- 1-1/2 tsps dried thyme
- 1-1/2 tsps dried mint
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 4 pita bread rounds
Total time: 17 min + rest time – Prep time: 5 min + 30 minutes to rest – Cook time: 12 min – Serves: 4 people
1. Remove the lamb from the refrigerator and arrange on a platter. In a small bowl combine the oil, herbs, oil, salt and, pepper. Rub all sides of the chops with the oil and herb mixture. Set the platter aside to allow the lamb to come to room temperature – approximately 30 minutes.
2. Preheat the grill for a few minutes until it is hot. Place the chops on the grill, as many as will fit, and close the lid. Make sure your drip tray is in place. Grill for 6 minutes. Flip the chops over, close the lid, and grill for another 6 minutes.
3. Check the internal temperature of the lamb with a meat thermometer. It should read 145°F for medium rare. Remove the chops to a clean platter or cutting board and season lightly with salt. Allow to rest for at least 5 minutes before serving.
4. While the lamb is resting grill the pita bread just enough to get some char marks on both sides of each piece. You can cut these into 4 triangles or wedges, as you would a pizza. Serve the lamb with the cucumber salad and pita.
Step by Step Process
Step 1. If you have the time – make a marinade and let the chops spend some quality time in it. We highly recommend that you marinate them, even if only for half an hour. It is so worth it. Consult our Lamb Chops Marinade Recipes List for ideas and tips.
If you don’t have the time – nicely season the chops with salt and pepper on each side before cooking them. You can add cumin, garlic powder etc. to the salt and pepper or use your favorite premixed seasoning.
For this post we mixed a simple Mediterranean inspired concoction of extra virgin olive oil, garlic, shallots, rosemary, salt and pepper and preserved lemons and a bit of their curing liquid (substitute with lemon zest and a squeeze of lemon juice).
Step 2. Heat a 10 or 12 inch skillet over medium-high heat for about 3 minutes. Add about a tablespoon of olive or vegetable oil. Alternatively, heat a grill-pan and generously brush it with oil.
Next place the chops in the skillet (or grill-pan) and cook for 3 to 4 minutes per side, depending on how big and thick they are. Flip only once and do not futz with the temperature:).
TIP: Normally a marinade should be completely scraped off the chops before placing them in the pan, especially if on the acidic side. With this particular marinade we kept some of the bits of shallot, rosemary, and preserved lemon on the meat’s surface for the desirable aromas they released in contact with the hot skillet. Once they began to char we simply scraped them off.
If you are making more than two chops we recommend that you use a second skillet and prepare them simultaneously.
For demonstration purposes we used a grilling cast iron skillet for two of the chops and a small cast iron one for the third one for kiddo.
Generally, it is better if you cook all the chops simultaneously in separate skillets than in batches. They will be ready to serve at the same time.
The exact cooking time depends on how thick and how large your chops are. Lamb shoulder chops are usually cut about an inch thick and are cooked medium rare when the internal temperature is 125-130 F and medium when it gets to 135 F.
For juicy, pink center and nicely browned flavorful outside go with 3.5 minutes per side. Use a food thermometer to be sure you do not overcook them.
Step 3. Rest the chops before you serve them. Simply move them from the pan to a plate/serving platter and let them sit for 3-5 minutes. You can also cover them loosely with foil to keep them warm.
First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them.
Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – I personally don't mind the centres being cooked since I like the skins crisp, but if you like your lamb pink give them 30 minutes, if not, 45 minutes.
Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much. Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.
Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with clingfilm until the chops are ready.
Normal lamb chops might be highly flexible with regards to what they can be served with. But for this one, a creamy, gravy-soakable starchy side is essential. Preferably mashed potato – because lamb + gravy + peas is pretty much perfection on a plate.
But if you’re doing the low carb thing, then Cauliflower Mash is the way to go.
If you’re out of potato, serve it over anything that can be used to smother with gravy – pasta, rice (plain, basmati, jasmine – or try this fabulous Seasoned Rice), polenta, couscous. Just trust me when I say that you won’t want to waste a drop of that rosemary gravy! – Nagi x
PS Oh – and as for greens! Green Bean Salad is always a firm favourite with lamb, or just a big leafy salad or garden salad with a classic Vinaigrette.