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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.
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.
Table of Contents
Ingredients You Need to Make Baked Lamb Chops
- 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
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.
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.
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)?