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 and the recipe can easily be scaled; they’re 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.
How to Cook Lamb Chops
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.
First, you’ll want to 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.
Next, mix up the mustard-herb paste and spread a dollop of it over each chop.
Bake the lamb chops for about 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!
Watch this recipe video to see exactly how to make these baked lamb chops.
Roasted Lamb Chops
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 smashed red potatoes or creamy mashed potatoes.
Ingredients
- 8 lamb loin chops
For the Dijon Herb Paste
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 2 teaspoons dried Herbes de Provence
- generous pinch salt
- several grinds black pepper
Instructions
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Preheat oven to 425°F.
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Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
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Season chops lightly with salt and freshly ground black pepper.
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Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
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Spoon 1/8 herb paste on to each chop and spread to coat the top evenly.
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Bake until internal temperature of the lamb reads 140°F (about 15 minutes).
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Remove from oven and tent with foil 5 minutes. Serve.
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!
its looks really amazing merissa..! am also fan of lamb chops i will make this in upcoming weekend. Thanks for sharing…..!
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!
I am definitely a fan of lamb chops, Marissa, and these look just amazing! I love how simple and easy these are, yet packed with flavor! These are perfect for a cozy dinner for two or for a dinner party… or maybe just a tray of these all to myself. 😉 Pinned! Cheers, friend!
We rarely eat meat, so I don’t get a chance to cook it often (Besides, I think meat and fish are those things where I lack some essential culinary skills, so I delegate these things to other people). I think I’ve never cooked lamb before! I never would have thought you can make it in just 20 minutes. And this mustard – herb paste sounds so good too, Marissa!
Marissa,
I will definitely be trying this recipe! So easy yet the profile is so classic! Definitely one of those recipes where Less is More. Although, I cannot use it for date night (sweetie does not like lamb) I will make it for friends and myself. Any thoughts of cooking it on the grill (charcoal)?
One cannot talk about lamb without wine. Here are my choices, remembering the Dijon and herbs.
Under $20 – Bodegas Borsao Tres Picos Garnacha (Spain) – Tuesday night why not
Under $30 – Yangarra Estate Old Vine Grenache (Australia) – Friends are over buy a couple bottles
Around $50 – Saint Cosme Châteauneuf-du-Pape (France) – Now we are talking Date Night
Vintage matters on this one, and make sure you open, decant, and be patient.
The one thing all of these wines have in common is the grape, Grenache. The Châteauneuf-du-Pape is a blend of Grenache Mourvèdre, Syrah, and Cinsaut, but it is the Grenache which is the lead singer. I am firm believer of drink wines of the region, and Dijon is only a 30 to 45 minute ride from Châteauneuf-du-Pape.
So using that logic… I guess if you are using Australian Lamb, wine #2 :-). As for Wine #1… come on it is Tuesday night so there is no reason to get carried away! You have to go to work in the morning.
Marissa of course, all wine recommendations are my humble opinion.
Tom
Tom, your comments are always a pleasure! Now you’ll have me scouting out those wines!! Thank you, my friend.
For some reason, lamb chops aren’t on our usual rotation…but after seeing this post, I definitely could go for a good lamb chop right now. That mustard and herb topping sounds incredible and easy! Not to mention the fact that these look amazing, too! Thanks, Marissa!!
I hope you give these a try, David! They’ve become a staple for us because they’re so good and just so darn easy. 🙂
This is looking great!! Those lamb chops look so succulent and flavourful. The next time I need some lamb advice I’m heading directly to your site!!
That’s really sweet, Katherine. Thank you!
These look awesome Marissa. Love the video too! Well done. This looks like a great dish for the holidays.
Thank you, Mary Ann! Yes, I love dishes like this that are easier than they look! 😉
Mustard makes everything even more delicious :). I love the sound of that herb paste! Hope you have a great week, Marissa!
I agree! I love mustard – especially Dijon. You have a great week too, Kelsie!
Hi Marissa! Lamb chops are one of my favorite meals! I usually pan sear them, but I really like the your “hands off” method and the Dijon/herb mix is perfect. I just added lamb chops to my shopping list! .
You know I love to hear that, Dorothy! We love them pan fried too!! 🙂
It’s only breakfast time but I’m already looking forward to dinner! Fabulous recipe, my friend!
Thank you so much, my friend!
Made these tonight! Shared recipe with friends! Scrumptious! Thanks!!
Made my Friday, Kay! Thank you!
I just made these for a dinner party last night and they were a huge hit! Just wanted to stop by and say thanks!
That makes me so happy, Barbara!! Thank you so much for letting me know!
Hiya – just thought you might be interested in this site for the herbs. Love the look of this and will definitely try it. Cheers
http://allrecipes.com/recipe/herbs-de-provence/
I do not love lamb but your Dijon herb paste sounds delicious I’ll try with other kind of meat ! Maybe for the Fondue Bourguignonne !
These chops look totally delectable! I bet that Dijon herb paste would work well with even chicken!
These chops sound spectacular! Lamb is definitely my favorite red meat, especially punched up with lots of herb and spice, so I am definitely going to have to give this one a try. 🙂