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.
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.
Hi SK – Did you try baking lamb shoulder chops in the oven? If you did, would appreciate you sharing how they turned out.
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!
Marissa, I made your delicious lamb chops but changed the recipe a bit and it was super easy and fabulous to eat! I reduced the Dijon mustard to 1 tablespoon and used chopped fresh rosemary (Love rosemary) instead of the Herbes de Provence! Everything else I followed according to your directions! I put about a half pint or a little more grape tomatoes around the chops because I do this when I cook rack of lamb! They chops cooked perfectly and I will make them again! I’m looking forward to trying more of your recipes!! Thanks !
Yum! Love that you made these your own, Karen!
Marissa,
My market didn’t have lamb loin chops so I bought lamb rib chops! How do you suggest adjusting the recipe? Others say pan sear on high heat and then bake covered but I’m not sure. Please help!
Hi Jaclyn! If the lamb rib chops are pretty thin, just a quick pan sear is wonderful! Have a look at this recipe for Pan-Fried Lamb Chops. Instead of grilling, just cook them in a hot, heavy pan (ideally cast iron).
I love this recipe. Thank you so much for sharing! Sounds so delicious.
Just made these, and they were the best lamb chops I have ever made, and I have made a lot of lamb chops! So good and so easy!!
I love to hear that, Margo! Thank you so much for coming back to let me know!
I’ve only cooked lamb once, but it didn’t turn out anything like these lovely lamb chops! The dijon herb paste sounds awesome, and I love that these are so quick and easy to make!