Oven-baked lamb chops are simple to prepare and cook quickly in a hot oven. Lamb has a natural richness that pairs well with garlic and fresh herbs. When roasted at a high temperature, the meat stays tender inside while the outside develops great flavor.
This recipe works well for either rib chops or loin chops. With just a few pantry ingredients and about 15 minutes in the oven, you can have a restaurant-style lamb dinner on the table.
What Are Lamb Chops?
Lamb chops are small cuts of meat taken from the rib or loin of the lamb.
Rib chops are the smaller "lollipop" style chops often seen in restaurants, while loin chops are larger and shaped like a small T-bone steak.
Both cuts taste great and cook quickly, which makes them perfect for roasting in the oven.
Ingredients
Makes 2 servings
- Lamb chops, 7-8 chops
- Olive oil
- Garlic
- Fresh herbs (thyme, rosemary, or oregano)
- Kosher salt
- Black pepper
See recipe card below for exact amounts.
How to Bake Lamb Chops
- Bring the lamb chops to room temperature for about 15 minutes.
- Preheat the oven to 400°F with the rack in the center position.
- In a small bowl, combine olive oil, garlic, your chosen fresh herbs, a big pinch of salt, and freshly ground black pepper.
- Place the lamb chops on a plate. Rub them with the olive oil mixture.
- Arrange the chops in a single layer on a parchment-lined sheet pan.
- Bake for 8 minutes, flip, then bake for 4-7 minutes more, or until the thickest part reaches 145°F.
- Remove the lamb chops from the oven and let them rest a few minutes before serving.
How Long Do Lamb Chops Take in the Oven?
Most lamb chops bake in about 12-15 minutes at 400°F, depending on their thickness. Because they are smaller than a steak, they cook quickly.
Let the meat rest for about five minutes after cooking so the juices settle and the lamb stays tender.
Internal Temperature for Lamb Chops
Lamb chops can go from perfect to overdone quickly, so keep an eye on them.
- Minimum safe temperature: 145°F
- Rest time: at least 3 minutes
- For more well-done lamb: cook beyond 145°F to your preference
Check the thickest part with a meat thermometer. Remove the lamb when it reaches 145°F, then let it rest for at least 3 minutes.
Storage and Leftovers
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in a 300°F oven until warmed through. Avoid overheating in the microwave, which can make the meat tough.
Serving Suggestions
Because the lamb cooks in the oven, stovetop sides work well alongside it. Creamy garlic mashed potatoes, roasted broccolini, steamed spinach, or steamed carrots are classic options.
A mixed garden salad is a great side for lamb chops.
Steamed purple sweet potatoes also pair nicely with lamb.
More Easy High Protein Meat Recipes
Here are a few more lamb chop recipes. Try Pan-Seared Lamb Chops if you prefer cooking in a skillet, Breaded Lamb Chops coated in panko and fried until golden, or Air Fryer Loin Lamb Chops for a quick meal.
More easy meat recipes:
FAQ
For food safety, cook lamb chops to 145°F in the thickest part, then let them rest for at least 3 minutes.
No. Baking uncovered allows the meat to develop better flavor.
It's best to thaw lamb chops first, so they cook evenly.
No. Lamb chops already have plenty of flavor. A short marinade is optional, but it is not required for tender, flavorful results.
Roasted potatoes, sautéed spinach, green beans, or a side salad are great sides.
Baked Lamb Chops
Ingredients
- 1 pound lamb chops
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon chopped fresh herbs, thyme, rosemary, or oregano
- kosher salt
- black pepper
Instructions
- Bring the lamb chops to room temperature for about 15 minutes. Preheat the oven to 400°F with the oven rack in the center position.
- In a small bowl, combine olive oil, garlic, your chosen fresh herbs, a big pinch of salt, and freshly ground black pepper.
- Place the lamb chops on a plate. Rub them with olive oil mixture.
- Arrange the chops in a single layer on a sheet pan lined with parchment paper.
- Bake for 8 minutes and flip the chops. Bake for 4-7 minutes more, or until the thickest part reaches 145°F.
- Remove the lamb chops from the oven and let them rest for 5 minutes before serving.
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