Easy Baked Lamb Chops Recipe

Ash Tyrrell

Easy Baked Lamb Chops Recipe

When I first made these baked lamb chops, I didn’t expect them to be this easy and flavorful. The smell of garlic and herbs roasting away was mouthwatering, and the juicy, tender chops exceeded my hopes! I’ve made this recipe several times now, and not only do I love how quick it is, but I’m always impressed by how professional the dish looks when it’s on the plate.

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Prep Time 10

Cook Time 15

Ingredients Method Notes

Ingredients

Lamb chops bone-in or boneless
Olive oil
Garlic minced
Dried rosemary
Dried thyme
Salt
Black pepper

Method

Start by setting your oven to 400°F (200°C). While it warms, prepare a baking sheet lined with parchment paper or foil for easy cleanup.
Pat the lamb chops dry using paper towels. This helps achieve a lovely crust during baking. Generously season both sides with salt and black pepper.
Whisk together olive oil, minced garlic, rosemary, and thyme in a small bowl. Using a brush or your hands, coat each lamb chop thoroughly with this aromatic marinade. Allow them to sit for at least 15 minutes to absorb the flavors.
Arrange the lamb chops on your prepared baking sheet in a single layer, without them touching. Pop them into the oven and bake for 15–20 minutes. Use a meat thermometer to check that the internal temperature aligns with your preferred doneness (145°F for medium-rare, 160°F for medium).
Allow the lamb chops to rest for five minutes after baking. This step is vital for juicy, tender meat. Serve hot and finish with a sprinkle of fresh herbs, if desired.

Notes

Room Temperature Ingredients: Bring the lamb chops to room temperature before cooking. This ensures even cooking throughout.
Marinade Timing: The longer you marinate, the deeper the flavor. If you have time, shoot for 2–4 hours, especially for bone-in chops.
Check the Temp: Using a meat thermometer takes the guesswork out of achieving the perfect doneness every time.