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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 Mashed Red Potatoes.
Course Main Course
Cuisine Mediterranean
Keyword dinner party, Easter, easy, gluten free, keto, low carb
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 394kcal
Author Marissa Stevens

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
  • ¼ teaspoon kosher salt or more to taste
  • 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 ⅛ 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.

Video

Nutrition

Calories: 394kcal | Carbohydrates: 1g | Protein: 48g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 149mg | Sodium: 385mg | Potassium: 634mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 5mg