If you love lamb loin chops, bookmark this recipe. The flavor of these Roasted Lamb Chops is unmatched by any other recipe I’ve tried – each bite just melts in your mouth. Need more convincing? You can have them on the table in less than half an hour with just 5 minutes of prep, so they’re a great weeknight meal. And the recipe can easily be scaled; a perfect date night recipe for two or dinner party recipe for eight!
It’s this ridiculously simple mustard and herb paste that makes these Baked Lamb Chops so good. The quality of mustard and freshness and herb ratio of the Herbes de Provence make a difference. My absolute favorite dijon is this one which I can’t find locally, so I buy it on Amazon. 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). I’ve tried several delicious versions, but have settled on the blend from Savory Spice Shop. Their version boldly adds fennel seed, which I love.
You’ll want two lamb loin chops per person. I’ve written this recipe for four, but it’s easily scaled to the number of people you’re serving.
For medium-rare lamb chops, bake until the internal temperature reads 135˚F on an instant read thermometer (temperature will rise ~10 degrees after removing from the oven). Remove from oven and tent with foil for 5 minutes before serving.
You do not need to to cover lamb chops with foil while baking / roasting.
How to cook lamb chops
Step 1: Preheat the oven to 425˚F. 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.
Step 2: Next, mix up the mustard-herb paste and spread a dollop of it over each chop.
Step 3: Bake the lamb chops for 15 minutes and tent with foil for another 5 minutes. Arrange on a platter and serve.
And voilà! So easy and SO delicious. I can’t wait for you to try it!
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 – they’re just as easy and equally delicious! In the mood for pasta? Then also try this delicious Lamb Ragu!
For what to serve with lamb, you can’t go wrong with side dishes like Creamy Cucumber Salad and Mashed Red Potatoes or Kale and Quinoa Salad. 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 Recipe Video
Roasted Lamb Chops
- 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
- Preheat oven to 425°F.
- 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.