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.
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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 ½" 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)!
Recipe Video
Baked Lamb Chops
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
- ¼ 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 ⅛ 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 ½" 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.
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!
Just awful. Mustard overwhelmed the flavor of the lamb.
Does it not seem odd that everyone gives the recipe praise except you? Do you think maybe you did something wrong?
Why do you choose loin?
Hi Valerie! I choose lamb loin chops when baking because they are thicker cut and firmer than other lamb chop cuts. For lamb rib chops, I recommend my Grilled Lamb Chops or Pan-Fried Lamb Chops.
What is the green herbs the chops are garnished with?
Hi Katherine! A sprinkle of fresh parsley. It's not essential to the recipe (though, of course you're welcome to add it), just a pretty garnish for the photo.
Wondering if this recipe will work with lamb shoulder chops?
Hi SK - I haven't tried this particular recipe with shoulder chops (I typically pan fry them). I believe it would work, but I'm not sure about cooking time or temperature without testing the recipe as shoulder chops have more fat and connective tissue and tend to be larger and a tougher cut than loin or rib chops.
Your recommended temperature of 140-145 degrees is NOT medium rare, as stated. It is MEDIUM WELL. If you want medium rare, you need to take them out of the oven at 120 degrees and let them rise to 125 degrees, which is the accepted standard for medium rare meat.
Hi, Richard. I use the guidelines outlined by the American Lamb Board which you can find here.
Hi Marissa, am looking forward to try your recipe this weekend! Should I place it on the middle rack in top and bottom heating mode?
Hi there, Clara! Yes, the middle rack in standard baking mode. I hope you love these!
I’ve made these once before and I was so impressed with your easy recipe..I’m making them for my Easter dinner tonight. Thank you so much!
So glad you're enjoying the recipe, Cindy! Very sweet of you to come back and let me know. Happy Easter!
I made this recipe this evening for dinner. It was so delicious. My lamb chops were very thick so I cooked them a little longer. This recipe has definitely gone into my ‘Do Again’ file. Thank you.
I'm so happy you enjoyed these, Imelda! Thank you for coming back to let me know!
THIS IT THE SECOND TIME THAT I’M MAKING THIS LAMB CHOP RECIPE. IT IS DELISIOUS AND MY HUSBAND LOVES IT TOO.
So glad that you're both enjoying it, Janice! Thank you for coming back to let me know!
Just tried the recipe with Dijon mustard and fresh rosemary from my herb garden. Served it with sweet potato mash and steamed asparagus tips. Delicious! Thanks, Marissa!
So glad you enjoyed the lamb chops, Ian! Always wonderful to cook with herbs from your own garden!