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    Recipes » Main Course Recipes » Mediterranean Main Courses

    Roasted Lamb Chops

    Published: Nov 5, 2017 · Modified: Aug 20, 2020 by Marissa Stevens · 58 Comments

    Gluten FreeLow CarbPaleoMediterraneanWhole30Quick Meals

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    Roasted Lamb Chops served on a white platter

    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!

    Roasted-Lamb-Loin-Chops-Served__on a platter

    Baking these lamb chops in the oven and a ridiculously simple mustard and herb paste make this an ideal recipe for so many occasions. Keep in mind that 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.

    Jump to:
    • Lamb FAQ
    • How to Make Lamb Chops in the Oven
    • More Lamb Recipes
    • Serving Suggestions
    • Baked Lamb Chops Recipe Video
    • Roasted Lamb Chops
    • 💬 Comments

    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.

    Lamb FAQ

    What temperature should lamb be cooked to?

    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.

    Should you cover lamb when cooking?

    You do not need to to cover lamb chops with foil while baking / roasting.

    How to Make Lamb Chops in the Oven

    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.

    Seasoning Lamb Shoulder Chops

    Step 2: Next, mix up the mustard-herb paste and spread a dollop of it over each chop.

    Lamb Shoulder Chops ready to Roast

    Step 3: Bake the lamb chops for 15 minutes and tent with foil for another 5 minutes. Arrange on a platter and serve.

    Baked-Lamb-Chops-on-a-white platter-ready-to-serve

    And voilà! So easy and SO delicious. I can't wait for you to try it!

    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 also try this delicious 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 or Kale and Quinoa Salad. You can also serve these with a simple dish 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 Recipe Video

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    Roasted-Lamb-Loin-Chops-Served__on a platter featured

    Roasted Lamb Chops

    Marissa Stevens
    These chops are so rich that I usually just serve them with a vegetable and often skip the starch. But if you're serving them for a dinner party, they're wonderful with Mashed Red Potatoes.
    4.74 from 15 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4 people
    Calories 394 kcal

    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
    • ¼ teaspoon kosher salt or more to taste
    • several grinds black pepper

    Instructions
     

    • 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 ⅛ 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.

    Nutrition

    Calories: 394kcalCarbohydrates: 1gProtein: 48gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 149mgSodium: 385mgPotassium: 644mgFiber: 1gSugar: 1gVitamin A: 24IUVitamin C: 1mgCalcium: 44mgIron: 5mg
    Keyword dinner party, Easter, easy, gluten free, keto, low carb
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mediterranean Recipes

    • Gyro Meat Recipe
    • Chicken Kabobs in the Oven
    • Pan-Fried Lamb Chops
    • Tabouli Salad

    Reader Interactions

    Comments

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      Recipe Rating




    1. Wendy T says

      November 02, 2022 at 2:56 pm

      5 stars
      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.

      Reply
      • Marissa Stevens says

        November 02, 2022 at 3:04 pm

        aww...that's wonderful to hear, Wendy!! Thank you for coming back to tell me.

        Reply
    2. Barbara Priscus says

      October 22, 2022 at 3:03 pm

      5 stars
      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.

      Reply
      • Marissa Stevens says

        October 24, 2022 at 3:51 pm

        This is wonderful to hear, Barbara! Thank you for coming back to let me know.

        Reply
    3. Karla says

      October 15, 2022 at 10:04 pm

      5 stars
      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!

      Reply
      • Marissa Stevens says

        October 16, 2022 at 8:19 am

        That's wonderful to hear, Karla! Thank you for coming back to let me know!

        Reply
    4. Monte Mathews says

      October 13, 2022 at 7:13 am

      1 star
      Just awful. Mustard overwhelmed the flavor of the lamb.

      Reply
      • Marissa Stevens says

        October 13, 2022 at 8:32 am

        Oh no, Monte. I'm sorry this one wasn't for you.

        Reply
    5. Valerie Ann says

      February 01, 2022 at 9:56 am

      Why do you choose loin?

      Reply
      • Marissa Stevens says

        February 03, 2022 at 10:12 am

        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.

        Reply
    6. Katherine says

      January 23, 2022 at 8:03 am

      What is the green herbs the chops are garnished with?

      Reply
      • Marissa Stevens says

        January 23, 2022 at 5:14 pm

        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.

        Reply
    7. SK says

      October 26, 2021 at 4:38 pm

      Wondering if this recipe will work with lamb shoulder chops?

      Reply
      • Marissa Stevens says

        October 27, 2021 at 10:15 am

        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.

        Reply
    8. Richard Uhrick says

      May 18, 2020 at 2:55 pm

      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.

      Reply
      • Marissa Stevens says

        May 18, 2020 at 3:37 pm

        Hi, Richard. I use the guidelines outlined by the American Lamb Board which you can find here.

        Reply
    9. Clara says

      May 15, 2020 at 7:44 am

      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?

      Reply
      • Marissa Stevens says

        May 15, 2020 at 8:06 am

        Hi there, Clara! Yes, the middle rack in standard baking mode. I hope you love these!

        Reply
    10. CindyBennett says

      April 12, 2020 at 9:31 am

      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!

      Reply
      • Marissa Stevens says

        April 12, 2020 at 11:59 am

        So glad you're enjoying the recipe, Cindy! Very sweet of you to come back and let me know. Happy Easter!

        Reply
    11. Imelda R says

      February 09, 2020 at 5:55 pm

      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.

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:05 pm

        I'm so happy you enjoyed these, Imelda! Thank you for coming back to let me know!

        Reply
    12. JANICE says

      March 13, 2019 at 5:50 pm

      THIS IT THE SECOND TIME THAT I’M MAKING THIS LAMB CHOP RECIPE. IT IS DELISIOUS AND MY HUSBAND LOVES IT TOO.

      Reply
      • Marissa says

        March 13, 2019 at 6:42 pm

        So glad that you're both enjoying it, Janice! Thank you for coming back to let me know!

        Reply
    13. Ian says

      March 09, 2019 at 7:38 am

      5 stars
      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!

      Reply
      • Marissa says

        March 09, 2019 at 1:50 pm

        So glad you enjoyed the lamb chops, Ian! Always wonderful to cook with herbs from your own garden!

        Reply
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