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.
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 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!
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 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
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
- 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.
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.
Hi, Richard. I use the guidelines outlined by the American Lamb Board which you can find here.
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?
Hi there, Clara! Yes, the middle rack in standard baking mode. I hope you love these!
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!
So glad you’re enjoying the recipe, Cindy! Very sweet of you to come back and let me know. Happy Easter!
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.
I’m so happy you enjoyed these, Imelda! Thank you for coming back to let me know!
THIS IT THE SECOND TIME THAT I’M MAKING THIS LAMB CHOP RECIPE. IT IS DELISIOUS AND MY HUSBAND LOVES IT TOO.
So glad that you’re both enjoying it, Janice! Thank you for coming back to let me know!
Just tried Karen’s recipe with Dijon mustard and fresh rosemary from my herb garden. Served it with sweet potato mash and steamed asparagus tips. Delicious! Thanks, Marissa!
So glad you enjoyed the lamb chops, Ian! Always wonderful to cook with herbs from your own garden!
Marissa, I made your delicious lamb chops but changed the recipe a bit and it was super easy and fabulous to eat! I reduced the Dijon mustard to 1 tablespoon and used chopped fresh rosemary (Love rosemary) instead of the Herbes de Provence! Everything else I followed according to your directions! I put about a half pint or a little more grape tomatoes around the chops because I do this when I cook rack of lamb! They chops cooked perfectly and I will make them again! I’m looking forward to trying more of your recipes!! Thanks !
Yum! Love that you made these your own, Karen!
Marissa,
My market didn’t have lamb loin chops so I bought lamb rib chops! How do you suggest adjusting the recipe? Others say pan sear on high heat and then bake covered but I’m not sure. Please help!
Hi Jaclyn! If the lamb rib chops are pretty thin, just a quick pan sear is wonderful! Have a look at this recipe for Grilled Lamb Chops. Instead of grilling, just cook them in a hot, heavy pan (ideally cast iron).
I love this recipe. Thank you so much for sharing! Sounds so delicious.
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!
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. 🙂