The easiest baked lamb chops recipe! 30 minutes is all you need to make deliciously juicy lamb chops with a flavorful crust!
Time- Saving Tip:
If you purchase your rack of lamb chops from your butcher or local supermarket ensure it is frenched (optional) and also ask them to remove the membrane which covers the meat. This saves you time during busy week nights.
- Frenched rack of lamb: Ensure the bones are frenched and the membrane is removed. Each rack is about 4 chops so make sure you purchase enough racks for your family or guests.
- Dried rosemary – You can use fresh if you like, but dried is perfect too. With dried rosemary you actually use less as the flavors are more concentrated.
- Ground nutmeg – Don’t miss this ingredient it adds a distinctive sweet-spicy flavor to the lamb.
How to make this recipe:
Preheat your oven to 375°F (190°C). Prepare the spice mixture by combining olive oil, garlic and all the spices.
Generously rub the spice mixture all over the lamb chops. Then place them on a foil lined baking sheet.
Roast the ribs for 20-30 minutes, this all depends on if you like your chops: rare, medium rare, medium or well done.
Here’s a rough guide – oven temparatures vary, so its best to have your own oven temperature gauge.
- Rare – 120°F
- Medium Rare – 125°F
- Medium – 130°F
- Well done – 145°F
For a nice crust, broil the ribs for another 2-3 minutes. Rest for 5 minutes covered in foil to keep them warm. Serve with your favorite sides.
What does it mean to french a rack of lamb?
It is a way of preparing the rack of lamb, whereby the bones are “frenched” which means the bones are exposed as the layer of fat has been removed . Your butcher or local supermarket may prepare them this way. If they don’t take a sharp pairing knife and remove this fatty layer. You can however leave it, it does take longer to render down. Some like to remove it for presentation purposes and it helps if your family or guests like to pick up their chops and eat them.
How many people does a rack of lamb serve?
A rack of lamb can have up to 8 ribs. Suggested serving size is 3-4 ribs per person.
Can you cook frozen lamb chops in the oven?
Yes, you can. But I wouldn’t recommend it. They tend to take longer to cook and also don’t cook evenly.
How do you re-heat lamb chops so they don’t dry out?
Get a microwavable plate and add your lamb chops in a single layer. Pour 1-2 tablespoons of broth, juice or stock over each chop. Microwave on high for 2 minutes, its equates to about 30 seconds per lamb chop if you’re reheating less than four.
Side dish ideas:
I am sure your’re thinking what can I serve with lamb chops, so here’re some options:
- Oven roasted vegetables.
- Roasted butternut.
- Mashed potatoes in the Instant Pot.
- Lemon and herb mushrooms and potatoes.
I hope you love this recipe as much as I do! Let me know once you’ve tried it by leaving a comment below or sharing a photo and tagging @busy_cooks on Instagram!
More Favorites from Busy Cooks
Baked Lamb Chop Recipe
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon dried rosemary
- ½ teaspoon cayenne pepper
- 2 lbs frenched rack of lamb 2 racks with about 8 ribs
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine olive oil, garlic and all the spices.
- Rub the spice mixture all over the lamb chops.
- Place the lamb racks on a baking sheet lined with foil.
- Roast for 20-30 minutes depending how you like it done. The internal temperature should reach at least 130-140°F for medium rare.
- Broil for 2-3 minutes to add a nice crust.
- Cover with foil and rest for about 5 minutes before serving.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.