Baked Lamb Chops

4.81 from 26 votes

Melt in your mouth delicious Baked Lamb Chops (without searing). Just 5 minutes of prep and less than 30 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Mediterranean

Keyword: dinner party, Easter, easy, gluten free, keto, low carb

Servings: people

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.

Lamb Loin Chops: Look for fresh chops that have a pinkish-red color (not brownish-red) with a fine marbling of fat. They should be cut evenly, about 1 1/2" thick, for even cooking.
Olive Oil: Use good quality, extra-virgin olive oil for the best flavor.
Dried Herbes de Provence: Choose a trustworthy brand that offers a blend of high-quality dried herbs like thyme, rosemary, oregano, and lavender for the best flavor.
Dijon Mustard: Check the ingredients to make sure it contains real Dijon mustard seeds and avoid overly processed versions with added sugars and fillers.
Fresh Garlic: Select bulbs that are firm, plump, and heavy for their size, with no soft spots or green sprouts for the freshest taste.

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