Oven Baked Lamb Chops (Print Version)
Savor tender lamb chops baked to perfection with aromatic herbs and vibrant Mediterranean flavors.
# What You'll Need:
→ Lamb
01 -
8 medium lamb chops, cut 1 to 1.5 inches thick
→ Marinade and Seasonings
02 -
2 teaspoons kosher salt
03 -
1 teaspoon freshly ground black pepper
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1 tablespoon dried oregano
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2 teaspoons dried thyme
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1/2 tablespoon smoked paprika
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1/2 teaspoon onion powder
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3 cloves garlic, peeled
09 -
1/2 medium red bell pepper, roughly chopped
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1/4 cup fresh parsley leaves, plus extra for garnish
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Juice of 1/2 fresh lemon
12 -
1/4 cup extra-virgin olive oil, plus 2 tablespoons for searing
# Steps to Follow:
01 -
Combine red bell pepper, parsley, and garlic in a food processor and pulse into a chunky paste.
02 -
If using a rack, slice lamb into individual chops. Place chops in a large bowl and add processed pepper mix, oregano, thyme, smoked paprika, onion powder, salt, and black pepper. Drizzle with 1/4 cup olive oil and lemon juice; thoroughly massage marinade onto all surfaces.
03 -
Cover lamb and refrigerate for at least 1 hour to infuse flavors. Remove from fridge 20-30 minutes before cooking to reach room temperature.
04 -
Preheat oven to 400°F. Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat. Sear lamb chops in batches for 1-2 minutes per side, developing a deep golden crust.
05 -
Arrange seared chops in a single layer in the skillet or on a large baking sheet. Transfer to oven and bake: 2–5 minutes for medium-rare (130–140°F) or 5–10 minutes for medium-well (145–160°F). Use an instant-read thermometer to confirm doneness.
06 -
Transfer cooked chops to a serving platter and rest for 3–5 minutes. Garnish with fresh parsley before serving.
# Additional Notes:
01 -
Allowing the lamb to come to room temperature before cooking ensures even doneness and helps develop an optimal sear.
02 -
Marinate the lamb overnight for more pronounced flavors, or prepare the herb paste up to 2 days ahead for quick assembly.
03 -
Use an instant-read thermometer to avoid overcooking; lamb quickly goes from medium-rare to well-done.
04 -
Resting the lamb after oven finishing helps redistribute juices, preserving tenderness.