Out of all of the protein options for dinner, these baked lamb chops are probably one of our top favorite recipes. These are the easiest main course with just 5 minutes of prep time! We have our tried-and-true method we’ve used for years in the oven to make sure they are medium-rare. Plus, we love to broil the ribs at the end to ensure they have that nice, deep golden brown crust on the outside.
We’ve served these for a quick weeknight dinner and on the weekends for an easy dinner party with friends. The best part is they’re so versatile to serve with any side dishes to complete the meal. You’re family will think they’re having a fancy dinner, but little will they know it took no effort to make! If you’d rather use the grill, our grilled lamb chops are also incredibly good.
Why you’ll love this recipe
- Gourmet main course in 30 minutes. That’s all the time you need and the oven does most of the work for you. It takes just 5 minutes to prep the lamb chops for baking.
- Make perfect lamb chops every time. Since we bake these lamb chops, this allows for a more even cook time than searing on the stove. This way we have a foolproof method that doesn’t overcook the meat.
- Easy to customize. We keep the ingredient list short and simple with rosemary and garlic, but you can add other ingredients like thyme, coriander or cinnamon, or even try a nut crust.
Tips for Busy Cooks
If you purchase your rack of lamb chops from your butcher or local supermarket, check they are frenched. This means the meat and cartilage has been removed from the tip of each rib. You can also ask your butcher to remove the membrane that covers the meat. This saves you lots of time during busy weeknights.
Key Ingredient Notes
- Frenched rack of lamb – Ensure the bones are frenched and the membrane is removed. Each rack has 8 ribs, so make sure you purchase enough racks for your family or guests. See our serving size to buy below.
- Dried rosemary – You can use fresh if you like, but dried is perfect too. We love how the flavor of rosemary compliments to meatiness of the lamb nicely.
- Ground nutmeg – Don’t miss this ingredient it adds a distinctive sweet-spicy flavor to the lamb.2 tablespoons olive oil
- Garlic cloves give a nice garlic flavor in every bite.
- Cayenne pepper adds a little kick of heat in every bite.
How to make baked lamb chops
- 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.
Expert Tips:
- Cook your lamb to the right temperature. Use a meat thermometer to help you cook to your liking. Here is a list to the correct cooking temperatures:
- Rare – 120°F
- Medium Rare – 125°F
- Medium – 130°F
- Well done – 145°F
- If you want a nice crust on your lamb, make sure you broil the ribs at the end of cooking. Keep a close eye on the ribs here since all broilers vary in strength. it should only take 2 to 3 minutes.
- Let the lamb rest before serving. You want to let the meat sit for 5 to 10 minutes once you finish baking to let the juices settle. This is when the residual heat also continues to cook the lamb to the perfect temperature. Then slice and serve for the ultimate bite.
- Line the baking sheet with foil for easy cleanup. This makes cleaning a breeze after eating. Just throw out the foil and quickly wash the baking sheet.
- If you don’t want to french your lamb chops, no worries. This is totally fine, the meat on the tips of the bone will just render for a longer time. We like the frenched ribs because it makes for easier roasting and serving.
What to serve with baked lamb chops
There are so many side dish options to serve with lamb chops baked in the oven, here are some of our favorite options:
Storage
Store any leftover baked lamb chops in an airtight container in the fridge for up to 4 days. You can freeze the baked chops too, we just can’t guarantee they will be as juicy once they are thawed and reheated.
To reheat the lamb chops, grab 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.
FAQs
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.
A rack of lamb can have up to 8 ribs. Suggested serving size is 3-4 ribs per person.
Yes, you can. But we wouldn’t recommend it. They tend to take longer to cook and also don’t cook evenly.
More Easy Dinner Recipes
Baked Lamb Chops
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon dried rosemary
- ½ teaspoon cayenne pepper
- 2 lbs frenched rack of lamb Note 1
Instructions
- 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 on how you like it done. For medium rare meat, cook until the internal temperature reaches 125°F.
- Broil for 2-3 minutes to add a nice crust.
- Cover with foil and rest for 5-10 minutes after baking to allow the juices to settle. This is when the residual heat also continues to cook the lamb to the perfect temperature. Then slice and serve for the ultimate bite.
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Notes
Cook your lamb to the right temperature.
Use a meat thermometer to help you cook to your liking. Here is a list to the correct cooking temperatures:
· Rare – 120°F
· Medium Rare – 125°F
· Medium – 130°F
· Well Done – 145°F For a nice crust on your lamb:
Make sure you broil the ribs at the end of cooking. Keep a close eye on the ribs here since all broilers vary in strength. It should only take 2 to 3 minutes. Line the baking sheet with foil for easy cleanup. This makes cleaning a breeze after eating. Just throw out the foil and quickly wash the baking sheet. Storing Tips:
– Store any leftover baked lamb chops in an airtight container in the fridge for up to 4 days. You can freeze the baked chops too, we just can’t guarantee they will be as juicy once they are thawed and reheated.
– To reheat the lamb chops, grab 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, it equates to about 30 seconds per lamb chop if you’re reheating less than four.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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