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If you love lamb loin chops, this recipe is one you’ll want to save. I’ve tried many versions, but the flavor of these Baked Lamb Chops is unmatched—each bite melts in your mouth. Need more convincing? You can have them on the table in under 30 minutes with just 5 minutes of prep (no searing required!). Whether you’re making a quick dinner for two or scaling up for a crowd, this recipe is ideal—elegant enough for special occasions but easy enough for any day of the week.
Baking the lamb chops in the oven with a simple Dijon mustard and herb paste creates a savory crust that locks in all the juices. The result is tender, juicy chops with just the right amount of crispness on the outside. It’s hard to believe something so easy could taste this good.
“This is delectable! So easy too. Company worthy for sure but made it tonight for a quick Monday night gourmet meal.”
shelley smith
Table of Contents
Ingredients for Baked Lamb Chops
- Lamb Loin Chops: Look for fresh chops with a pinkish-red color (avoid any that are brownish-red, as it’s a sign of age). A good marbling of fat and an even 1 1/2-inch thickness will ensure the best flavor and cooking results.
- Extra Virgin Olive Oil: Use a high-quality, cold-pressed olive oil. Its rich flavor is key to enhancing the mustard and herb paste.
- Dried Herbes de Provence: I like to use a blend that includes thyme, rosemary, oregano, and a hint of lavender. Make sure the herbs are still fragrant.
- Dijon Mustard: I avoid brands with unnecessary sugars or fillers for a cleaner flavor.
- Fresh Garlic: Choose firm, heavy bulbs with no green sprouts for the best, most pungent flavor.
- Kosher Salt and Freshly Ground Black Pepper: Don’t skip on freshly grinding the pepper—it adds a subtle, spicy kick that you won’t get from pre-ground versions.
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.) 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).
4 Recipe Tips
- Check the temperature: For perfectly medium-rare lamb chops, bake until the internal temperature reaches 135˚F using an instant-read thermometer. Keep in mind that the temperature will rise about 10 degrees as they rest.
- Let them rest: Once out of the oven, tent the lamb chops with foil and let them rest for 5 minutes. This ensures the juices redistribute, keeping the chops tender and flavorful.
- No need for foil while baking: You don’t need to cover the lamb chops with foil during baking or roasting. This allows the chops to develop that savory, crispy crust you’re after.
- Make ahead: You can prepare the Dijon herb paste ahead of time and refrigerate it. This makes the recipe even faster when you’re ready to cook.
These Baked Lamb Chops strike that perfect balance between simple and special. With just a handful of ingredients and minimal prep, you’ll have tender, flavorful chops that work for any occasion.
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.
Next, mix up the mustard-herb paste and spread a dollop of it over each chop.
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.
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:
- Creamy Cucumber Salad and Mashed Red Potatoes
- Yukon Gold Mashed Potatoes and Arugula Salad
- You can also serve these with a simple dish made on the stovetop like Broccoli Pasta.
- Or for a Mediterranean inspired meal, any of these: Homemade Pita Bread, Tzatziki, White Bean Hummus or hearty salads like this Greek Salad, Greek Farro Salad, Greek Quinoa Salad, or classic Tabouli Salad (or Quinoa Tabbouleh)!
Baked Lamb Chops
Video
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 (218 °C).
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe looks great, however I was unable to print it from the website. Had to email it to myself and then print my email, so that I can try it.
Hi Lee! You can choose the “print” button from the recipe card to print a copy of the recipe.
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.
I love to hear that, Katherine! Thank you for taking the time to come back and let me know.
Simple, yet absolutely delicious.
I’m so happy you enjoyed them, Denise!
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.
You made my day, Ron! I love to hear that these were such a hit.
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.
Sensational
Quick question, what do the chops come out as (rare, med, or well done)?
This is delectable! So easy too. Company worthy for sure but made it tonight for a quick Monday night gourmet meal.
Hi Shelley! I’m so glad to hear you’re enjoying the recipe. Thank you for coming back to let me know!
The recipe does in fact also work with shoulder chops. I made it tonight with lamb chuck chops and it was quite yummy. I roasted them for 12 mins because I like my lamb rarer than the USDA. I then broiled them for about a minute to get a little colour. I don’t think it’s as good as pan frying them but if you need to cook a lot of chops quickly this is a great at to do so.
Hi Isn! So glad you enjoyed your chops. Thanks so much for your cooking notes.
We love this recipe for lamb chops, largely because of the Herbes de Provence, of which we are both very fond. I follow your recipe precisely as there is no need to change anything. Merci!
I’m so happy to hear this, Barbara! Thank you for your kind comment.
Trying this tonight , can’t wait . I will let you know how it goes.Thank you.
I hope you’ll love them, Vicki!
Great recipe, Marissa. So easy, not messy and packs so much flavor! ~Valentina
P.S. In your videos, I’m always wanting to explore out the window behind you. It looks like a beautiful forest of sorts. 🙂
Thank you, Valentina! Yes, love our little forest.
Wow, these lamb chops look fantastic! We don’t cook lamb too often around here, but clearly I need to change that. I love the simple, yet classic flavors you used here!
Thanks, David!
Love this recipe! So much flavour! Thanks!
I’m so glad you’re enjoying it, Nina!
My husband and I make this recipe all of the time. We are true converts to the dijon mustard you used. Such a delicious recipe. Thank you.
aww…that’s wonderful to hear, Wendy!! Thank you for coming back to tell me.
This has become our Favorite way to cook loin lamb chops. The Dijon mustard combined with herbed de Provence is superb. Thanks for the recipe.
This is wonderful to hear, Barbara! Thank you for coming back to let me know.
This was a huge hit and so easy and fast, Costco lamb loin chops are a bit thicker but just adjusted the time for cooking (6 min more). So great to cook without a bbq. Thank you for this now family favorite!
That’s wonderful to hear, Karla! Thank you for coming back to let me know!