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With just 5 minutes of prep, these Baked Lamb Chops get a savory Dijon-herb crust in the oven for a quick and elegant meal that’s perfect for any night of the week.
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 hands-on time and no searing required! Whether you’re making a quick dinner for two or scaling up for a crowd, this recipe is ideal.
“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
- Hands-on time: 5 minutes
- Total time: 20 minutes
- Yield: 4 servings (8 chops)
- Method: Oven-Baking (No Searing)
- Freezer-friendly: The raw, coated chops can be frozen for a future meal.
Ingredients for Baked Lamb Chops
- Lamb Chops: I use lamb loin chops for this recipe, but rib chops also work well. Look for fresh chops with a pinkish-red color and good marbling, cut to an even 1 to 1 1/2-inch thickness for the best results.
- Dijon Mustard: This is the secret to building a savory crust without searing. It adds a wonderful tang and helps the herbs adhere to the meat. I avoid brands with unnecessary sugars for the cleanest flavor. (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). The quality and freshness of the blend make a real difference, so make sure the herbs are still fragrant when you open the jar.
- Extra Virgin Olive Oil: A good quality, cold-pressed olive oil brings the mustard and herb paste together and adds its own rich flavor.
- Fresh Garlic: For the best, most pungent flavor, choose firm, heavy bulbs with no green sprouts.
Why This Recipe Works
- No Searing Required: The Dijon and herb paste, baked at a high heat, creates a delicious, savory crust on the lamb chops. This gives you all the flavor of a seared chop without the extra step, smoke, or cleanup.
- High Heat for a Perfect Cook: Baking at 425°F allows the outside to develop a crust while keeping the inside tender and juicy. It’s the perfect temperature for cooking the chops quickly without drying them out.
- Locks in Juices: The mustard-herb paste not only adds incredible flavor but also acts as a protective layer, locking in the natural juices of the lamb.
- Incredibly Quick and Easy: With just 5 minutes of prep and about 15 minutes in the oven, this recipe delivers a restaurant-quality meal with minimal effort.
Choosing Your Chop: Loin vs. Rib
You’ll see a couple of common cuts at the butcher counter, and this recipe works well for both.
- Rib Chops: These come from the rack of lamb and are often “frenched,” meaning the bone is scraped clean for a more elegant presentation. They are also very tender and make a beautiful dish for entertaining.
- Loin Chops: These look like miniature T-bone steaks and are my typical choice for this recipe. They’re wonderfully tender and meaty.
How to Make Baked Lamb Chops
1. Prepare the Chops Arrange the chops on a baking sheet lined with parchment paper, leaving a bit of space around each one so they roast instead of steam. Season both sides with salt and freshly ground black pepper.
2. Mix the Mustard-Herb Paste and Coat the Lamb In a small bowl, stir together the Dijon mustard, olive oil, minced garlic, and Herbes de Provence until you have a uniform paste. Spoon a dollop of the paste onto each chop and spread it evenly over the top surface.
3. Bake and Rest Bake the lamb chops in a preheated 425°F oven for about 15 minutes for medium-rare. The most important step is to let them rest, tented with foil, for 5 minutes before serving. This allows the juices to redistribute, keeping the chops tender and flavorful.
Pro Tips
- Use an Instant-Read Thermometer: This is the best way to guarantee perfectly cooked lamb. For perfectly medium-rare lamb chops, pull the chops from the oven when the internal temperature reaches 135°F. The temperature will rise a few degrees as they rest.
- Don’t Crowd the Pan: Give your chops a little space on the baking sheet. This ensures hot air can circulate around them, which helps create that lovely crust.
- Let Them Rest: I can’t stress this enough. A 5-minute rest after they come out of the oven makes all the difference between a juicy chop and a dry one.
Recipe Variations
- One-Pan Meal: Toss asparagus spears or cherry tomatoes with a little olive oil, salt, and pepper. Add them to the baking sheet during the last 10-12 minutes of roasting for a complete meal with minimal cleanup.
- Different Herbs: If you don’t have Herbes de Provence, a simple mix of dried rosemary and thyme is a classic and delicious alternative.
Make-Ahead and Storage
- Make-Ahead: You can prepare the Dijon-herb paste up to 3 days in advance and store it in an airtight container in the refrigerator. This makes the recipe even faster when you’re ready to cook.
- Freezer-Friendly: To freeze, coat the raw chops with the paste, place them in a single layer in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- Storage: Store leftover cooked lamb chops in an airtight container in the refrigerator for up to 3 days.
FAQ
For 1 to 1 1/2-inch thick chops at 425°F, it takes about 15 minutes to reach medium-rare (135°F). Cooking time will vary based on the thickness of your chops, so an instant-read thermometer is your best friend.
It depends more on the thickness than the cut. If your rib chops are the same 1 to 1 1/2-inch thickness, the cooking time will be about the same. If they’re thinner, start checking the temperature a few minutes earlier to be safe.
I recommend cooking them to 135°F for medium-rare. The temperature will rise a bit as they rest. If you prefer medium, aim for 140°F.
No, you don’t need to cover them while they bake. Leaving them uncovered is what allows them to develop that savory, crispy crust. You’ll only use foil to tent them while they rest.
Yes, absolutely. Lamb is best served medium-rare, which will have a warm, pink center. This is when it’s most tender and flavorful.
These Baked Lamb Chops are proof that an elegant meal doesn’t have to be complicated. If you try the recipe, please let me know! I’d love to hear how it turns out for you.
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
- 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.
