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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.
Extremely tasty and easy to make. Fantastic recipe! Thank you for sharing this awesome recipe!
My pleasure, Karen! So glad you enjoyed these.