With these Baked Lamb Chops you can skip the searing step without sacrificing a savory, golden crust. A Dijon-herb paste does the work in the oven, so you get the flavor of a stovetop sear without the smoke, the splatter, or the extra pan to wash. From sheet pan to table in under 30 minutes.
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When I want lamb chops on a weeknight, this is the method I turn to. Searing lamb in a hot skillet is messy, it sets off the smoke alarm half the time, and most of us skip the step because of the cleanup, not because we don’t want the crust. The Dijon-herb paste solves that. As the chops bake, the Dijon mustard, herbs and olive oil concentrate into a coating that browns and crisps the surface. You end up with tender, juicy lamb, a good crust, and just five minutes of hands-on time.
“This is delectable! So easy too. Company worthy for sure but made it tonight for a quick Monday night gourmet meal.”
shelley smith
Table of Contents
Recipe at a Glance
- Method: Oven-Baked (No Searing)
- Hands-on time: 5 minutes
- Total time: 20 minutes
- Yield: 4 servings (8 chops)
Ingredients for Baked Lamb Chops
- Lamb Chops: I love to use lamb loin chops here, but rib chops work too. Either way, look for fresh chops with a pinkish-red color and good marbling, cut to an even 1 to 1 1/2-inch thickness.
- Dijon Mustard: Any good-quality Dijon mustard works; it should be smooth and creamy. I avoid brands with added sugar. (My absolute favorite Dijon is this one.)
- Herbes de Provence: I love this blend of thyme, rosemary, oregano, and a hint of lavender (lavender wasn’t in the original French version, but is in most American versions). Make sure the herbs are still fragrant when you open the jar.
- Extra Virgin Olive Oil: Use a good quality, extra-virgin olive oil.
- Fresh Garlic: Choose a firm, heavy bulb of garlic with tight skin and no green sprouts.
Choosing Your Chop: Loin vs. Rib
Both lamb loin and rib chops work for this recipe. The cooking time stays the same as long as the thickness is the same. If your lamb chops are thinner than 1 inch, be sure to start checking the internal temperature a few minutes earlier.
- Loin Chops: These lamb chops are meaty, tender and look like miniature T-bone steaks. They’re less expensive than rib chops and the cut I usually choose.
- Rib Chops: These chops come from the rack of lamb and are often “frenched” (the bone scraped clean). They’re nice for entertaining and are a bit more tender than loin chops and have a more delicate flavor.
How to Make Baked Lamb Chops
Arrange lamb chops on a baking sheet lined with parchment, leaving space around each one so they roast instead of steam. Season both sides with salt and freshly ground black pepper.
In a small bowl, stir Dijon mustard, olive oil, minced garlic, and Herbes de Provence into a smooth paste. Spoon a dollop onto each chop and spread it evenly over the top.
Bake at 425°F for about 15 minutes for medium-rare, until the internal temperature reaches 135°F. Tent with foil and rest for 5 minutes before serving.
Tips for the Best Baked Lamb Chops
- Use an instant-read thermometer. Pull the chops at 135°F for medium-rare. The temperature will rise a few degrees as they rest.
- Don’t crowd the pan. Hot air needs to move around each chop to develop a crust. If they’re too close, they’ll steam instead of roast.
- Pat the lamb chops dry before topping with the mustard-herb paste. A dry surface on the chops helps the mustard-herb paste stick and brown.
- Don’t skip resting the chops after they bake. Five minutes under foil makes the difference between juicy and dry chops.
Recipe Variations
- Sheet Pan Meal: Toss asparagus or cherry tomatoes with olive oil, salt, and pepper. Add them to the baking sheet during the last 10-12 minutes for a full dinner.
- Different Herbs: If you don’t have Herbes de Provence, use a mix of dried rosemary and thyme instead.
- Whole-Grain Mustard: Swap the Dijon for whole-grain mustard for a coarser, more textured crust.
Make-Ahead and Storage
- Make-Ahead: These are great for dinner parties because you can assemble the chops with the mustard paste several hours before baking. Cover and refrigerate until you’re ready to bake.
- Storage and Reheating: Store any leftover cooked chops in an airtight container in the refrigerator for up to 3 days. Note that lamb chops are easy to overcook when reheating, so go low and slow. Warm leftover chops in a 275°F oven, covered loosely with foil, for about 10 minutes, until just heated through.
Serving Suggestions
- Creamy Cucumber Salad and Mashed Red Potatoes
- Yukon Gold Mashed Potatoes and Arugula Salad
- Tabouli Salad
FAQ
No. The Dijon-herb paste in this recipe builds a browned crust as the chops bake at high heat. The mustard and oil concentrate on the surface of the meat, so you get the same depth of flavor as a stovetop sear with none of the smoke or extra cleanup.
For 1 to 1 1/2-inch thick chops at 425°F, plan on about 15 minutes for medium-rare (135°F internal). Thinner chops cook faster, so use a thermometer.
135°F for medium-rare, 140°F for medium. The temperature will rise a few degrees as the chops rest.
No. Leaving them uncovered is what lets the crust develop. Only use foil for the 5-minute rest after they come out of the oven.
Yes. Lamb is best served medium-rare with a warm, pink center. That’s when it’s most tender and flavorful.
More Must-Try Lamb Recipes
Baked Lamb Chops
Video
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
- 1/4 teaspoon kosher salt or more to taste
- several grinds black pepper
Instructions
- Preheat oven to 425 °F (218 °C).
- 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.
Notes
- Choosing Lamb Chops: Look for fresh chops that have a pinkish-red color with a fine marbling of fat. They should be cut to a consistent thickness for even cooking.
- Ingredient Quality: The flavor of this simple dish really depends on the quality of your ingredients. Use a good olive oil, a Dijon mustard you love, and herbs that are still fragrant.
- Doneness: An instant-read thermometer is the most reliable way to cook your lamb perfectly. Remember that the internal temperature will rise a few degrees as the chops rest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best seasoning blend for the lamb chops. We love it and I’ve been using it a lot but didn’t get around to comment. Thank you!
That’s so nice to hear, Nina! Thank you for coming back to let me know.
So easy and the flavor was excellent! We love lamb but are very picky with seasoning, these are definitely a keeper. Thanks for sharing.
Thanks Sue! I’m so glad the seasoning hit the mark for you – lamb can definitely be tricky when you’re particular about flavors. It’s wonderful that this will be a repeat recipe for your family. Thanks for trying it and letting me know how it turned out!
Excellent taste and tenderness. I used 420F for 8.5 minutes for 6 chops. I added Cummin and Sarachi hot sauce (just a little bit).
So glad you enjoyed them, Alex! Thanks for sharing your cooking notes – that’s helpful for other readers. Cumin and sriracha sound like great additions – I bet that gave them a nice kick!
tasted great, will do again. When you used to love cooking and find yourself cooking for one after a family tragedy and no longer enjoying it, recipes like this are a godsend. Easy but tasty and don’t have to spend time in the kitchen, thank you
Mike, I’m sorry you’ve been dealing with so much. I’m really glad this recipe worked for you during such a difficult time. Simple, hands-off dishes can be exactly what’s needed when cooking feels like one too many things. Thank you for sharing – it means a lot to know the recipe helped in some small way.
Yum! This was delicious & just how I wanted to prep these on a warm evening, not standing over the cooktop.
So glad you loved them, Babette! That’s exactly what I was going for – all the flavor without having to stand over the stove. Thanks for giving them a try!
Great flavour and a very quick preparation and cooking time. Thank you
So glad you enjoyed this, Teena.
Extremely tasty and easy to make. Fantastic recipe! Thank you for sharing this awesome recipe!
My pleasure, Karen! So glad you enjoyed these.