Oven baked lamb chops with garlic and rosemary look like restaurant food but need only a handful of ingredients. A quick sear in a hot skillet builds a deep brown crust, and a short stay in the oven finishes the chops so they stay juicy and tender inside.
The marinade is nothing more than olive oil, garlic, rosemary, thyme, salt and pepper. Those simple herbs suit lamb perfectly, and the whole recipe takes about 35 minutes from start to finish. If you usually grill your chops, compare this method with our grilled lamb chops.
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Why This Works
Searing and roasting is the most dependable way to cook thick chops. The skillet gives you browning, which is where much of the flavor comes from, and the oven cooks the center gently so the meat does not overcook before it is done in the middle.
Garlic and woody herbs complement the natural richness of lamb without covering it up. A drizzle of balsamic vinegar and a squeeze of lemon at the end add acidity that keeps each bite lively.
Ingredients
- 8 bone-in lamb chops, trimmed of excess fat
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar (optional)
- Lemon wedges, for serving
How to Make Oven Baked Lamb Chops
1. Heat the oven. Preheat the oven to 400°F (200°C). Take the chops out of the fridge while it heats so they lose some of their chill.
2. Make the rub. Stir the olive oil, garlic, rosemary, thyme, salt and pepper together in a small bowl.
3. Season the chops. Pat the chops dry, then rub the mixture over both sides.
4. Sear. Heat a large oven-safe skillet, preferably cast iron, over medium-high heat. Sear the chops for 2 to 3 minutes per side until browned, working in batches so the pan is not crowded.
5. Roast. Return all the chops to the skillet and move it to the oven. Roast for about 10 to 12 minutes, depending on thickness and how well done you like them.
6. Rest. Take the chops out of the pan, cover loosely and let them rest for about 5 minutes. Resting lets the juices settle back into the meat.
7. Finish. Drizzle with balsamic vinegar if you like and serve with lemon wedges.
How to Know When They Are Done
The most reliable method is an instant-read thermometer inserted into the thickest part of the meat, away from the bone. The USDA recommends 145°F for lamb, followed by a short rest. Some cooks pull the chops a little earlier for a pinker center, and thin chops may need only the low end of the oven time.
How to Serve
Serve the chops with roasted potatoes, steamed green beans or a simple salad. Crisp homemade french fries make a fun, casual side. For a heartier lamb dinner another night, try our hearty lamb stew.
How to Store and Reheat
Refrigerate leftover chops within two hours of cooking, following the guidance in the Texas A&M AgriLife food safety brochure. Store them in an airtight container for up to 3 days.
Reheat gently in a low oven or a skillet until warm, so the meat does not turn tough. Cold leftover lamb is also good sliced thin in a sandwich or salad.
Tips and Variations
- Marinate ahead. The rub can sit on the chops in the refrigerator for a few hours for more flavor.
- Dry the surface. Dry meat sears better than wet meat.
- Do not crowd the pan. Crowding steams the chops and leaves them gray.
- Do not skip the rest. Cutting too soon lets the juices run out onto the plate.
- Add mint. A little chopped fresh mint stirred into the herb rub gives a fresh, classic flavor.
- Use a baking sheet. If you lack an oven-safe skillet, sear in any pan and move the chops to a baking sheet.
If you are cooking for a family and want a cozy lamb dish, our healthy shepherd’s pie is another good idea.
FAQ
What cut of lamb chop should I use?
Bone-in rib or loin chops about an inch thick work well. Thicker chops need a little more oven time.
Do I have to sear the chops first?
Searing gives the best flavor and crust. If you skip it, you can finish the chops under the broiler for a minute to add color.
How long should lamb chops rest?
About 5 minutes is enough. Rest them on a plate rather than in the hot skillet so they do not keep cooking.
Can I use dried herbs?
Yes. Use about one third of the amount, since dried herbs are stronger than fresh ones.
Why are my lamb chops tough?
Overcooking is the usual cause. Check the temperature early, and let the meat rest before cutting.
Oven Baked Lamb Chops with Garlic and Rosemary
Ingredients
Main Ingredients
- 8 bone-in lamb chops trimmed of excess fat
- 3 cloves garlic minced
- 1 tbsp fresh rosemary chopped, or 1 teaspoon dried
- 1 tbsp fresh thyme leaves or 1 teaspoon dried
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp balsamic vinegar optional
- lemon wedges for serving
Instructions
Cooking
- Heat the oven to 400 degrees F (200 degrees C).
- Stir the olive oil, garlic, rosemary, thyme, salt and pepper together in a small bowl.
- Pat the chops dry and rub the mixture over both sides.
- Heat a large oven-safe skillet over medium-high heat. Sear the chops for 2 to 3 minutes per side, in batches, until browned.
- Return all the chops to the skillet and roast in the oven for about 10 to 12 minutes, depending on thickness and doneness.
- Remove the chops, cover loosely and rest for about 5 minutes.
- Drizzle with balsamic vinegar if using and serve with lemon wedges.
