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.
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.
- 8 lamb loin chops
- 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
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 1/4 herb paste on to each chop and spread to coat the top evenly.
Bake until internal temperature of the lamb reads 140°F (about 15 minutes).
Remove from oven and tent with foil 5 minutes. Serve.