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If you love lamb loin chops, bookmark this recipe. The flavor of these Baked Lamb Chops is unmatched by any other recipe I’ve tried – each bite just melts in your mouth. Need more convincing? You can have them on the table in less than half an hour with just 5 minutes of prep (no searing required!), so they’re a great weeknight meal.

Roasted-Lamb-Loin-Chops-Served__on a platter

And keep in mind that the recipe can easily be scaled; a perfect date night recipe for two or dinner party recipe for eight! Baking these lamb chops in the oven and a ridiculously simple mustard and herb paste make this an ideal recipe for so many occasions.

Ingredients You Need to Make Baked Lamb Chops

Baked Lamb Chop Ingredients on a white marble board.
  • Lamb Chops: Look for fresh lamb loin chops that have a pinkish-red color (not brownish-red, a sign that they aren’t as fresh) with a fine marbling of fat. They should be cut evenly, about 1 1/2″ thick, for even cooking.
  • Olive Oil: Use good quality, extra-virgin olive oil for the best flavor.
  • Dried Herbes de Provence: Choose a trustworthy brand that offers a blend of high-quality dried herbs like thyme, rosemary, oregano, and lavender for the best flavor.
  • Dijon Mustard: Check the ingredients to make sure it contains real Dijon mustard seeds and avoid overly processed versions with added sugars and fillers.
  • Fresh Garlic: Select bulbs that are firm, plump, and heavy for their size, with no soft spots or green sprouts for the freshest taste.
  • Kosher Salt and Freshly Ground Black Pepper

A Note on the Mustard-Herb Paste

Keep in mind that the quality of mustard and freshness and herb ratio of the Herbes de Provence make a difference. My absolute favorite dijon is this one which I can’t find locally, so I buy it on Amazon.

Herbes de Provence varies widely by brand. The typical herb combination is: savory, marjoram, rosemary, thyme, oregano and, lavender (apparently lavender wasn’t in the original French version, but is in most American versions).

Lamb FAQ

What temperature should lamb be cooked to?

For medium-rare lamb chops, bake until the internal temperature reads 135˚F on an instant read thermometer (temperature will rise ~10 degrees after removing from the oven). Remove from oven and tent with foil for 5 minutes before serving.

Should you cover lamb when cooking?

You do not need to to cover lamb chops with foil while baking / roasting.

How to Bake Lamb Chops in the Oven

Arrange the chops on a baking sheet lined with parchment paper, leaving a bit of space around each one. Season each chop with salt and freshly ground black pepper.

Seasoning Lamb Shoulder Chops

Next, mix up the mustard-herb paste and spread a dollop of it over each chop.

Lamb Shoulder Chops ready to Roast

Bake the lamb chops in preheated oven (425˚F) for 15 minutes and tent with foil for another 5 minutes. Arrange on a platter and serve.

Baked-Lamb-Chops-on-a-white platter-ready-to-serve

More Lamb Recipes

If you love lamb, you should also try these Lamb Burgers, this Cumin Lamb, and these Pan-Fried Lamb Chops. If you’re in the mood for grilling, don’t miss these Grilled Lamb Chops or Grilled Lamb Loin Chops – they’re just as easy and equally delicious! In the mood for pasta? Then try this incredible Lamb Ragu!

Serving Suggestions

For what to serve with lamb, you can’t go wrong with side dishes like:

Recipe Video

Baked Lamb Chops

4.84 from 24 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Course: Main Course
Cuisine: Mediterranean
Calories: 394
Servings: 4 people
Melt in your mouth delicious Baked Lamb Chops (without searing). Just 5 minutes of prep and less than 30 minutes!

Ingredients  

  • 8 lamb loin chops

For the Dijon Herb Paste

  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 2 medium garlic cloves minced
  • 2 teaspoons dried Herbes de Provence
  • 1/4 teaspoon kosher salt or more to taste
  • several grinds black pepper

Instructions 

  • Preheat oven to 425°F.
  • Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
  • Season chops lightly with salt and freshly ground black pepper.
  • Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
  • Spoon 1/8 herb paste on to each chop and spread to coat the top evenly.
  • Bake until internal temperature of the lamb reads 135°F (about 15 minutes).
  • Remove from oven and tent with foil 5 minutes. Serve.

Notes

  • Lamb Loin Chops: Look for fresh chops that have a pinkish-red color (not brownish-red) with a fine marbling of fat. They should be cut evenly, about 1 1/2″ thick, for even cooking.
  • Olive Oil: Use good quality, extra-virgin olive oil for the best flavor.
  • Dried Herbes de Provence: Choose a trustworthy brand that offers a blend of high-quality dried herbs like thyme, rosemary, oregano, and lavender for the best flavor.
  • Dijon Mustard: Check the ingredients to make sure it contains real Dijon mustard seeds and avoid overly processed versions with added sugars and fillers.
  • Fresh Garlic: Select bulbs that are firm, plump, and heavy for their size, with no soft spots or green sprouts for the freshest taste.
  •  

Nutrition

Calories: 394kcal | Carbohydrates: 1g | Protein: 48g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 149mg | Sodium: 385mg | Potassium: 644mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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81 Comments

  1. Katherine says:

    5 stars
    These lamb chops are so easy and delicious! I have made them many times and everyone loves them even people who think they don’t like lamb.

    1. Marissa Stevens says:

      I love to hear that, Katherine! Thank you for taking the time to come back and let me know.

  2. Denise says:

    5 stars
    Simple, yet absolutely delicious.

    1. Marissa Stevens says:

      I’m so happy you enjoyed them, Denise!

  3. Ron Kammeyer says:

    5 stars
    FANTASTIC!!! So full of flavor and so easy! I am no chef but I am the cook in the house. My lamb chops were vaccum sealed and frozen a year or so ago. (no kidding) Rooting around in the freezer my wife found them and told me to make it so. I found this recipe and after coming out of the oven and sampled was told to get the recipe scanned and sent to my wife’ mother. Acalades don’t get any better than that. I won’t debate the “freezer” part of this commentary but I’ll fight tooth and nail that this receipe is easily a “TEN” of 1-10 scoring.

    1. Marissa Stevens says:

      You made my day, Ron! I love to hear that these were such a hit.

  4. Barbara Priscus says:

    5 stars
    This was such a quick and tasty recipe. I followed the recipe to the letter.
    We were impressed that lamb chops could be so delicious with such short preparation.

    1. David Roberts says:

      5 stars
      Sensational

      1. Eileen Knopka says:

        Quick question, what do the chops come out as (rare, med, or well done)?