With these Baked Lamb Chops you can skip the searing step without sacrificing a savory, golden crust. A Dijon-herb paste does the work in the oven, so you get the flavor of a stovetop sear without the smoke, the splatter, or the extra pan to wash. From sheet pan to table in under 30 minutes.
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When I want lamb chops on a weeknight, this is the method I turn to. Searing lamb in a hot skillet is messy, it sets off the smoke alarm half the time, and most of us skip the step because of the cleanup, not because we don’t want the crust. The Dijon-herb paste solves that. As the chops bake, the Dijon mustard, herbs and olive oil concentrate into a coating that browns and crisps the surface. You end up with tender, juicy lamb, a good crust, and just five minutes of hands-on time.
“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
Recipe at a Glance
- Method: Oven-Baked (No Searing)
- Hands-on time: 5 minutes
- Total time: 20 minutes
- Yield: 4 servings (8 chops)
Ingredients for Baked Lamb Chops
- Lamb Chops: I love to use lamb loin chops here, but rib chops work too. Either way, look for fresh chops with a pinkish-red color and good marbling, cut to an even 1 to 1 1/2-inch thickness.
- Dijon Mustard: Any good-quality Dijon mustard works; it should be smooth and creamy. I avoid brands with added sugar. (My absolute favorite Dijon is this one.)
- Herbes de Provence: I love this blend of thyme, rosemary, oregano, and a hint of lavender (lavender wasn’t in the original French version, but is in most American versions). Make sure the herbs are still fragrant when you open the jar.
- Extra Virgin Olive Oil: Use a good quality, extra-virgin olive oil.
- Fresh Garlic: Choose a firm, heavy bulb of garlic with tight skin and no green sprouts.
Choosing Your Chop: Loin vs. Rib
Both lamb loin and rib chops work for this recipe. The cooking time stays the same as long as the thickness is the same. If your lamb chops are thinner than 1 inch, be sure to start checking the internal temperature a few minutes earlier.
- Loin Chops: These lamb chops are meaty, tender and look like miniature T-bone steaks. They’re less expensive than rib chops and the cut I usually choose.
- Rib Chops: These chops come from the rack of lamb and are often “frenched” (the bone scraped clean). They’re nice for entertaining and are a bit more tender than loin chops and have a more delicate flavor.
How to Make Baked Lamb Chops
Arrange lamb chops on a baking sheet lined with parchment, leaving space around each one so they roast instead of steam. Season both sides with salt and freshly ground black pepper.
In a small bowl, stir Dijon mustard, olive oil, minced garlic, and Herbes de Provence into a smooth paste. Spoon a dollop onto each chop and spread it evenly over the top.
Bake at 425°F for about 15 minutes for medium-rare, until the internal temperature reaches 135°F. Tent with foil and rest for 5 minutes before serving.
Tips for the Best Baked Lamb Chops
- Use an instant-read thermometer. Pull the chops at 135°F for medium-rare. The temperature will rise a few degrees as they rest.
- Don’t crowd the pan. Hot air needs to move around each chop to develop a crust. If they’re too close, they’ll steam instead of roast.
- Pat the lamb chops dry before topping with the mustard-herb paste. A dry surface on the chops helps the mustard-herb paste stick and brown.
- Don’t skip resting the chops after they bake. Five minutes under foil makes the difference between juicy and dry chops.
Recipe Variations
- Sheet Pan Meal: Toss asparagus or cherry tomatoes with olive oil, salt, and pepper. Add them to the baking sheet during the last 10-12 minutes for a full dinner.
- Different Herbs: If you don’t have Herbes de Provence, use a mix of dried rosemary and thyme instead.
- Whole-Grain Mustard: Swap the Dijon for whole-grain mustard for a coarser, more textured crust.
Make-Ahead and Storage
- Make-Ahead: These are great for dinner parties because you can assemble the chops with the mustard paste several hours before baking. Cover and refrigerate until you’re ready to bake.
- Storage and Reheating: Store any leftover cooked chops in an airtight container in the refrigerator for up to 3 days. Note that lamb chops are easy to overcook when reheating, so go low and slow. Warm leftover chops in a 275°F oven, covered loosely with foil, for about 10 minutes, until just heated through.
Serving Suggestions
- Creamy Cucumber Salad and Mashed Red Potatoes
- Yukon Gold Mashed Potatoes and Arugula Salad
- Tabouli Salad
FAQ
No. The Dijon-herb paste in this recipe builds a browned crust as the chops bake at high heat. The mustard and oil concentrate on the surface of the meat, so you get the same depth of flavor as a stovetop sear with none of the smoke or extra cleanup.
For 1 to 1 1/2-inch thick chops at 425°F, plan on about 15 minutes for medium-rare (135°F internal). Thinner chops cook faster, so use a thermometer.
135°F for medium-rare, 140°F for medium. The temperature will rise a few degrees as the chops rest.
No. Leaving them uncovered is what lets the crust develop. Only use foil for the 5-minute rest after they come out of the oven.
Yes. Lamb is best served medium-rare with a warm, pink center. That’s when it’s most tender and flavorful.
More Must-Try Lamb Recipes
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
- Choosing Lamb Chops: Look for fresh chops that have a pinkish-red color with a fine marbling of fat. They should be cut to a consistent thickness for even cooking.
- Ingredient Quality: The flavor of this simple dish really depends on the quality of your ingredients. Use a good olive oil, a Dijon mustard you love, and herbs that are still fragrant.
- Doneness: An instant-read thermometer is the most reliable way to cook your lamb perfectly. Remember that the internal temperature will rise a few degrees as the chops rest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am definitely a fan of lamb chops, Marissa, and these look just amazing! I love how simple and easy these are, yet packed with flavor! These are perfect for a cozy dinner for two or for a dinner party… or maybe just a tray of these all to myself. 😉 Pinned! Cheers, friend!
We rarely eat meat, so I don’t get a chance to cook it often (Besides, I think meat and fish are those things where I lack some essential culinary skills, so I delegate these things to other people). I think I’ve never cooked lamb before! I never would have thought you can make it in just 20 minutes. And this mustard – herb paste sounds so good too, Marissa!
Marissa,
I will definitely be trying this recipe! So easy yet the profile is so classic! Definitely one of those recipes where Less is More. Although, I cannot use it for date night (sweetie does not like lamb) I will make it for friends and myself. Any thoughts of cooking it on the grill (charcoal)?
One cannot talk about lamb without wine. Here are my choices, remembering the Dijon and herbs.
Under $20 – Bodegas Borsao Tres Picos Garnacha (Spain) – Tuesday night why not
Under $30 – Yangarra Estate Old Vine Grenache (Australia) – Friends are over buy a couple bottles
Around $50 – Saint Cosme Châteauneuf-du-Pape (France) – Now we are talking Date Night
Vintage matters on this one, and make sure you open, decant, and be patient.
The one thing all of these wines have in common is the grape, Grenache. The Châteauneuf-du-Pape is a blend of Grenache Mourvèdre, Syrah, and Cinsaut, but it is the Grenache which is the lead singer. I am firm believer of drink wines of the region, and Dijon is only a 30 to 45 minute ride from Châteauneuf-du-Pape.
So using that logic… I guess if you are using Australian Lamb, wine #2 :-). As for Wine #1… come on it is Tuesday night so there is no reason to get carried away! You have to go to work in the morning.
Marissa of course, all wine recommendations are my humble opinion.
Tom
Tom, your comments are always a pleasure! Now you’ll have me scouting out those wines!! Thank you, my friend.
For some reason, lamb chops aren’t on our usual rotation…but after seeing this post, I definitely could go for a good lamb chop right now. That mustard and herb topping sounds incredible and easy! Not to mention the fact that these look amazing, too! Thanks, Marissa!!
I hope you give these a try, David! They’ve become a staple for us because they’re so good and just so darn easy. 🙂
This is looking great!! Those lamb chops look so succulent and flavourful. The next time I need some lamb advice I’m heading directly to your site!!
That’s really sweet, Katherine. Thank you!
These look awesome Marissa. Love the video too! Well done. This looks like a great dish for the holidays.
Thank you, Mary Ann! Yes, I love dishes like this that are easier than they look! 😉
Mustard makes everything even more delicious :). I love the sound of that herb paste! Hope you have a great week, Marissa!
I agree! I love mustard – especially Dijon. You have a great week too, Kelsie!
Hi Marissa! Lamb chops are one of my favorite meals! I usually pan sear them, but I really like the your “hands off” method and the Dijon/herb mix is perfect. I just added lamb chops to my shopping list! .
You know I love to hear that, Dorothy! We love them pan fried too!! 🙂
It’s only breakfast time but I’m already looking forward to dinner! Fabulous recipe, my friend!
Thank you so much, my friend!
Made these tonight! Shared recipe with friends! Scrumptious! Thanks!!
Made my Friday, Kay! Thank you!
I just made these for a dinner party last night and they were a huge hit! Just wanted to stop by and say thanks!
That makes me so happy, Barbara!! Thank you so much for letting me know!
Hiya – just thought you might be interested in this site for the herbs. Love the look of this and will definitely try it. Cheers
http://allrecipes.com/recipe/herbs-de-provence/
I do not love lamb but your Dijon herb paste sounds delicious I’ll try with other kind of meat ! Maybe for the Fondue Bourguignonne !
These chops look totally delectable! I bet that Dijon herb paste would work well with even chicken!
These chops sound spectacular! Lamb is definitely my favorite red meat, especially punched up with lots of herb and spice, so I am definitely going to have to give this one a try. 🙂