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.
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)?
This is delectable! So easy too. Company worthy for sure but made it tonight for a quick Monday night gourmet meal.
Hi Shelley! I’m so glad to hear you’re enjoying the recipe. Thank you for coming back to let me know!
The recipe does in fact also work with shoulder chops. I made it tonight with lamb chuck chops and it was quite yummy. I roasted them for 12 mins because I like my lamb rarer than the USDA. I then broiled them for about a minute to get a little colour. I don’t think it’s as good as pan frying them but if you need to cook a lot of chops quickly this is a great at to do so.
Hi Isn! So glad you enjoyed your chops. Thanks so much for your cooking notes.
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!